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VO HUNDRED AND SEVENTY-FIVE 

A^AR-TIME RECIPES 



CAROLYN PUTNAM WEBBER 



TWO HUNDRED AND SEVENTY-FIVE 

WAR-TIME RECIPES 




by 
CAROLYN PUTNAM WEBBER 

Teacher of Cookery 
Lecturer - Dietetics and Home Economics 

Bedford, Massachusetts 

1918 






^i^\^A 



COPYRIGHT, 1918 
By CAROLYN PUTNAM WEBBER 



The Bedford Print Shop 
Bedford, Massachusetts 

©GLA497324 

MAY -8 I9i8 



.->H> I 



FOREWORD 

The following chapters suggest substitutions and 
economies and it is their purpose to enable one to 
obtain results without the waste of materials in 
experimental attempts in the home kitchen. 

Most of the recipes have been given to audiences 
on the slips used at demonstration lectures, but are 
here assembled for every day use. 

The recipes are not all original but have all been 
tested and in many cases slightly changed to meet 
personal methods and tastes. 



MEASUREMENTS 

Accurate measurements are necessary to insure 
success. 

Level measurements are always to be used. 

The cup should have the half, third and quarter 
marked on it. 

One-half spoonful should be taken lengthwise and 
not crosswise of the spoon. 

White flour should be sifted before measured, 
c — cup 

tbsp — tablespoonful 
tsp — teaspoonful 

All bread recipes are in quantity for one loaf, all 
muffins for 9 to 12 muffins, and all other quantities 
the amount needed for the average family of four 
adults. 



NOTE 
In some recipes detailed instructions as to the combination of 
ingredients have been omitted, especially to avoid repetitions. 
Where directions are not given and any special order is necessary 
to insure success, combine in given order, reading across each line. 
Example : Cream Salad Dressing, page 47. Into oil, stir four, 
salt, mustard, pepper and sugar. Add milk, then beaten egg and 
lastly, vinegar. 



CONTENTS 

Release Wheat Flour 

Chapter 1. Yeast Breads 7 

2. Quick Breads 12 

3. Muffins and Gems 13 

4. Griddle Cakes and Waffles . . 16 
" 5. Biscuits and Pop-overs . . .18 

6. Cookies 19 

7. Puddings 21 

Release Meats, especially Beef and Pork. 

Chapter 8. Inexpensive Meats .... 24 

9. Fish Cookery 26 

10. Egg Cookery 29 

11. Cheese Dishes 31 

" 12. Beans and Peas as Staples. . . 33 

13. Fruits and Nuts 35 

14. Cereals as Staples 38 

Release Fats, especially Butter. 

Chapter 15. Soups 40 

16. Vegetables 42 

*' 17. Entrees 45 

** 18. Meat and Fish Sauces. ... 46 

19. Salads and Salad Dressings . . 47 

20. Cakes 49 

Release Sugar. 

Chapter 21. Desserts 52 

22. Sweet Sauces ...... 58 

" 23. War-time Confections .... 59 

Practical Conservation . 

Chapter 24. Sour Milk Recipes 61 

25. How to Render Fats .... 63 

26. How to Make Soap 64 

How to Preserve Eggs 

" 27. Cold Pack Canning 65 

28. Jellies and Jams 70 

29. Drying of Fruits and Vegetables. 72 



OUR PROBLEM 

At this critical time our country is called upon to 
supply food for her men in service, including soldiers 
in camps, sailors in the navy and all men * 'over-seas" 
as well as the people at home. Joined in the world 
war, we also have a duty towards our allies and many 
labor and transportation problems add to the serious- 
ness of the situation. 

OUR SOLUTION 

"True economy does not consist in going without 
but in making the most of what one has." 

Only through the most careful conservation of all 
food materials can we solve this problem and meet 
this demand. 

Conservation does not mean going without the 
necessities but by avoiding all wastes, practicing true 
economy and using substitutions, study and plan 
so that neither children nor adults become examples 
of mal-nutrition. A person's best asset is a well 
nourished body and a nation's asset a healthy people. 

As a nation we are asked to save the 

WHEAT 

MEATS 

FATS 

SUGAR 

We must use the foodstuffs that cannot be satis- 
factorily transported and release those which our 
ships can best carry and which can be most easily 
prepared in quantities. 

We have not primarily a financial problem but it is 
our patriotic obligation and it is the housekeepers' 
part in the war to join a volunteer army and rneet 
these demands, at the same time help to avoid rations 
or restricted diets and stabilize prices. 

6 



RELEASE WHEAT FLOUR 



"Urge everyone to lessen wheat consumption by at least one- 
third, through substitutions." — Food Administration. 

[ Use corn, rice, oats, barley, buckwheat and mixed cereal grains. 
Graham and entire wheat do not lessen wheat consumption much. 

The following recipes release wheat flour at least thirty per 
cent. In many families a larger proportion of substitution will 
be accepted but some wheat with its gluten content is necessary 
for best results in yeast breads and is legitimate as a "binder". 

Barley flour may be used for part of the wheat flour measure- 
ment when a greater release of wheat is desired and thus a fifty 
per cent substitution gained and good results assured in these 
recipes following this principle. 

Rice flour and white corn flour are also on the market. 



YEAST BREADS 
STANDARD YEAST BREAD 

1 c. liquid (J-'o c. milk and }4 c. water or 1 c. water) 
1 tbsp. shortening 1 tsp. salt 

}4 Fleischmann yeast cake 2 tbsp. sugar or molasses 

3 c. flour 

Mix liquid, shortening, molasses and salt. When 
this mixture is lukewarm, add yeast, dissolved in 
3^ c. lukewarm water, and lastly, the flour. Let rise 
to double its bulk and knead well. Shape into pan 
and when again double its bulk, bake 50 to 60 minutes. 
VARIATIONS 

For a sweeter bread, add another tablespoonful 
molasses or sugar. 

7 



The quantity of flour will vary slightly with 
different kinds. 

Add enough for stiff dough so that little more is 
needed when bread is handled and shaped for the 
pans. 

The three cups of flour may be varied in following 
ways, all the other ingredients as in standard recipe. 
RYE BREAD 

2 c. white flour 



1 c. rye flour 
1 c rye flour 
1 c corn meal 
1 c. white flour 



RYE BREAD No. 2 

2 c entire wheat flour 
CORN BREAD 

2 c white flour 

GRAHAM BREAD 

2 c. graham flour 

ENTIRE WHEAT BREAD 

2 c entire wheat flour 



1 c. white flour 

Sometimes all entire wheat flour can be used and 
will be liked. 



1 c. Roman meal 



1 c. bran 



1 c. bran 

Y2 c. corn meal 

1 c. ground oatmeal 
1 c. entire wheat 

1 c. graham 
1 c. white flour 

Yi c. cornmeal 



ROMAN MEAL BREAD 

2 c. white flour 

BRAN BREAD 

2 c. white flour 

LIBERTY BREADS 
No. 1 

1 c. rye 

Yi c. white flour 
No. 2 

1 c. graham 

3^ c. raisins 
No. 3 

1 c. rye 

3^ c. walnut meats 
No. 4 

Yl c. graham 
2 c. entire wheat 



8 



No. 5 

1 c cream of rye 1 c graham 

1 c white flour 

OATMEAL BREAD 

Rolled oats may be put through the food chopper and a flour, 
in appearance like graham, will result, ready for bread, and 
especially good for oatmeal muffins and cookies— called in 
recipes ground oatmeal ^measured after grinding). For bread — 
standard recipe with 
1 c ground oatmeal 2 c white flour 

OATMEAL BREAD No. 2 

1 c rolled oats 2 c boiling water 

Pour water on oats. When cool, add 
3/3 c corn meal 1 tsp salt 

1 tbsp shortening }/{ c molasses 

yi Fleischmann yeast cake White flour to make dough 

This will yield two small loaves or one very large 
loaf. 

COTTONSEED FLOUR BREAD 

3^2 c cottonseed flour 23^^ c white flour 

BREAD CRUMB BREAD 

1 c bread crumbs, dried, ground and sifted 2 c white flour 

CORN MUSH BREAD 

1 c liquid 1 c corn meal 

Cook in double boiler 15 minutes. Cool and add 
1 tbsp shortening 1 tsp salt 

1 tbsp sugar 3^ c liquid 

}/^ Fleischmann yeast cake in 34 c water 

Let this rise, and when sponge is light add white 
flour to knead (about 2 c). Let rise, shape, let rise 
and bake. 

PRUNE AND NUT BREAD 

}/2 c prunes 1 c cold water 

Soak over night and cook and stone. Add water 
to prune-juice to make 1 cup. When boiling add 1 



cup rolled oats. After standing an hour add : 

3^ c sugar 1 tsp salt 

1 tbsp shortening ^ Fleischmann yeast cake 

Chopped prunes and entire wheat flour to knead. 

Let rise, shape, put in pan. Let rise and bake. 
Add nuts if desired. 

POTATO BREAD 

% c liquid 1 tbsp shortening 

1 tsp salt 2 tbsp sugar 

]4. Fleischmann yeast cake in M c lukewarm water 
1 c mashed potato 2 c white flour 

RICE BREAD 

}/2 c rice 2 c water 

1 tsp salt Boil till rice takes up all water 

Cool and add 

1 c liquid _ 1 tbsp sugar 

}/^ Fleischmann yeast cake in 3<4 c lukewarm water 

1 tbsp shortening White flour to make stiff dough 

Follow general bread method. 

BARLEY BREAD 

]/2 c milk 3^ c water 

Yz Fleischmann yeast cake 1 tbsp sugar 
3/^ tsp salt 1 c barley flour 

1 tbsp fat 2 c white flour 

BARLEY BREAD No. 2 

}4 c milk }/2 c water 

y^ Fleischmann yeast cake 1 tbsp sugar 
^2 tsp salt % c barley flour 

1 tbsp fat 1 3^ c white flour 

% c mashed potato 

RICE FLOUR BREAD 

14 c milk 34 c water 

}i Fleischmann yeast cake 1 tbsp sugar 
3^ tsp salt % c rice flour 

1 tbsp fat 1 3^ c white flour 

^4 c mashed potato 

10 



WHITE CORN BREAD 

y^. c. milk y^, c. water 

H Fleischmann yeast cake 1 tbsp. sugar 

}/2 tsp. salt M c. white corn flour 

1 tbsp. fat \\'i c. white flour 

^4 c. mashed potato 

MINNESOTA BREAD 

1 c corn meal 1 c cooked oatmeal 

1 c mashed potato 2 c white flour 

34 tsp salt 1 Fleischmann yeast cake in cup 

of warm water 
Two small loaves. 

CORN YEAST ROLLS 

1 c milk or water Y^ Fleischmann yeast cake 

1 tbsp shortening 1 tsp salt 

1 tbsp sugar 13^ c white corn meal 

1 ^g^ white About 13^ c white flour 

Mix as standard yeast bread and shape as Parker 
House Rolls. 



Note. — In all yeast recipes use liquids and flours as directed 
and then add white flour to form a proper bread dough as the 
moisture in mashed potato and the flours now obtainable varies 
noticeably. 



11 



QUICK BREADS 



BAKED BROWN BREAD 

1 c barley flour 1 c molasses 

1 c ground oatmeal 1 tsp salt 

1 c cornmeal 1 tsp soda 

1 c water 
Raisins may be added. Bake 1}^ hours. 

NUT BREAD 

2 c graham or barley 1 /€ c milk and water 
1 c white flour 3^ c molasses 

Yi c brown sugar 1 tsp salt 

1 c chopped nuts 1 tsp soda 

Best results to bake in two small loaves. 

PEANUT BUTTER BREAD 

2 c barley flour 1 c milk 
5^ c peanut butter 1 tsp salt 
3^ c sugar , ^ 2 eggs 

3 tsp baking powder 
Mix and bake at once. 

SOUTHERN SPOON BREAD 
Scald 1 pint milk and pour over 1 cup corn meal, 
add Yi cup cooked rice. Cool. Add 2 tbsp. shorten- 
ing, y<> tsp. vsalt, 2 tsp. baking powder, 2 eggs beaten 
separately. Bake in greased dish till brown. 

QUICK RAISIN BREAD 

2}^ c barley flour 3^^ c white corn meal 

1 tsp salt yi c sugar 

1 egg 1 3^ c milk 

2 tbsp baking powder 1 c raisins 

Mix and let stand 15 minutes. Bake 50 minutes. 

CORN BREAD 

1 c corn meal Y^ c white corn syrup or sugar 

1 c flour 1 egg 

1 c milk 1 tbsp corn oil 

1 tsp salt 1 tbsp baking powder 

Bake in small loaf or shallow cake tin. 

12 



MUFFINS AND GEMS 



EGOLESS MUFFINS 

1 c white flour 1 c dark flour 

1 c milk 1 tbsp baking powder 

1 tsp salt 2 tbsp molasses or sugar 

1 tbsp melted fat 

Dark flour may be (1) rye, (2) graham, (3) entire 
wheat, (4) ground oatmeal, (5) bran, (6) yellow 
corn meal, (7) white corn meal, (8) barley, (9) buck- 
wheat, (10) corn flour, (11) rice flour. 

BRAN MUFFINS NO. 1 

2 c bran 1 c flour 
yi c AirlinE honey 13^ c milk 
34 c walnut meats % tsp salt 

]/2 tsp soda 1 tbsp melted fat 

2 tsp baking powder 

BRAN MUFFINS NO. 2 

1 c flour 1 c bran 

1 c graham 13^ c milk 

}/2 c molasses 1 tsp soda 

1 tsp salt 1 egg if desired 

The egg can be omitted and 2 cups of bran may be 
used instead of one of bran and one of graham. 
DATE MUFFINS 

}/2 c barley flour 3^ c ground oatmeal 

2 tbsp molasses 1 c white flour 
1 tbsp baking powder 3^ tsp salt 

1 egg }/2 c chopped dates 

1 c milk 

OATMEAL MUFFINS 

1 c cooked oatmeal 1 e:gg 
13^ c flour 14. c milk 

2 tbsp sugar 1 tbsp shortening 
1 tbsp baking powder )/2 tsp salt 

13 



RICE MUFFINS 

1 c corn meal 1 egg 

1 c cooked rice ^ tsp salt 

1 c flour , ^H c milk 

2 tbsp cooking oil 14 c AirlinE honey 

1 ^ tbsp baking powder 

SPIDER CORN BREAD 

1 egg }4 c water 

3^ c milk 1 c corn meal 

y^ c white flour 1 tbsp shortening 

1 tsp salt 2 tsp baking powder 

Mix and turn into greased pan. Pour over it % c. 
more milk but do not stir. Bake 25 minutes in hot 
oven. Cut in triangles or squares. Creamy custard 
mixture should be in the bread. Heavy spider is 
often used. 

COMBINATION MUFFINS 

Follow the eggless muffin recipe in this chapter 
and use combinations for the 1 c. dark flour. 

SUGGESTIONS 
No. 1. 3^ c graham 3^ c barley- 

No. 2. 3^2 c barley 3^ c ground oatmeal 

No. 3. 3^' c corn meal 3^ c graham 

An egg may be added and a scant measure of milk 
used to make a richer muffin. 

HOMINY DROP GEM 

1 c cooked hominy (or rice) 1 egg 

}4 c milk 2 tbsp cooking oil 

2 tsp baking powder Flour as needed 

3^ tsp salt 
Beat egg separately. Combine all ingredients and 
bake as drop cookies. 

MAPLE SYRUP CAKES 
}4 c shortening 1 c maple syrup 

1 egg H c hot water 

1 tsp soda 3^ tsp salt 

2 c flour 
Bake in shallow pan. Cut and serve hot with 
butter. Half dark flour, graham, barley or entire 
wheat may be used. 

14 



POTATO BUNS 

2 c barley flour 2 tbsp shortening 

1 c white flour 3^ c mashed sweet potato 

3 tbsp baking powder ^ c seeded ra'sins 

Yi tsp salt Milk to make a stiff dough 

Mold into buns. Brush over with milk. 
OATMEAL BUNS 

1 c ground oatmeal 1 tbsp sugar 

1 c white flour 2 tsp baking powder 

1 tbsp shortening K tsp salt 

Milk to make a stiff dough 

Stir melted fat into milk. Combine with dry ingre- 
dients. Turn dough onto floured board and shape 
into buns, Sprinkle sugar and cinnamon on top. 

FRUIT CORN MUFFINS 

1 c white corn meal 1 c barley 

1 egg 1 tbsp baking powder 

1 tsp salt 1/4 c milk 

1 tbsp shortening 2 tbsp sugar 

Yo c chopped dates or raisins 

CORN TOAST 

2 c corn meal 1 tbsp fat 
2 tbsp baking powder 2 c milk 

1 tsp salt 1 tbsp corn syrup 

Bake in shallow pan, split, toast and butter. 

POTATO CORN MUFFINS 

1 c corn meal 1 c mashed potato 

2 tbsp sugar 1 tbsp baking powder 
1 egg Yi tsp salt 

1 c milk 1 tbsp shortening may be added 

Note.— Various Wheatless mufl'ins may be made from eggless 
muffin recipe by adding one egg Yi tbsp more baking powder, all 
dark flour and Y% c more milk Bake as muffins or loaf. 

2 c barley flour li^ c milk 

2 tsp salt 1 Y2 tbsp baking powder 

1 tbsp molasses 1 tbsp fat 1 egg 

15 



GRIDDLE CAKES AND WAFFLES 



CORN GRIDDLE CAKES 

3^ c corn meal IVo c boiling water 

1 egg K c sugar 

1 c flour 1 c graham 

1 tsp salt 1 tbsp melted shortening 

134 c milk 4 tsp baking powder 

Mix the corn meal with the water and boil for 5 
minutes. Add all other ingredients and cook as other 
griddle cakes. 



CRUMB GRIDDLE CAKES 

% c bread crumbs 1 egg 

i c milk }4 tsp salt 

1 tsp baking powder About 3^ c flour 

Best results to soak crumbs and milk and heat 
them, then put through coarse sieve and add other 
ingredients. 

CORN MEAL MUSH 

2 c corn meal 2 c milk 

1 tsp salt 1 tbsp flour 

4 c. water 

Mix cold milk, salt and flour with meal and stir 

gradually into boiling water. Boil 30 minutes. Pack 

into dish to cool and cut in thin slices and saute or 

fry in drippings. 

CORN MEAL MUSH WITH CHEESE 

Cut the mush, sprinkle with grated cheese and 
brown in hot oven or gas broiler. 

16 



GRAHAM SQUARES 

1 c graham 1 c barley flour 

1 c milk 2 tsp baking powder 

tsp salt M c vsugar or syrup 

y^ 1 tbsp shortening 

Bake this muffin mixture in a thin sheet and cut in 
serving squares. Oatmeal Muffin mixture can be 
used in the same way. Serve in place of griddle 
cakes with syrup. 

RICE CRISPS 

Pack cool left over steamed or boiled rice into a 
tin to form a thin sheet and when cold brush over 
with melted fat and toast in broiler oven of gas 
range or heat in baking oven. Serve with syrup. 



RICE WAFFLES 

1 c flour % c milk 

3^ c boiled rice ^ tsp salt 

1 egg 1 tsp baking powder 

Cook on wafifle iron. 



CORN DODGERS 

2 c corn meal 1 tbsp tat 

1 tsp salt 1 M c boiling water 

Pour water over other ingredients. Beat well and 
cool. Form into 14 rather thin cakes and bake 
25 minutes m hot oven. Serve with gravy or butter. 



17 



BISCUITS AND POP-OVERS 



OATMEAL BAKING-POWDER BISCUITS 

1 c white flour 1 c ground oatmeal 

4 tsp baking powder 1 tsp salt 

1 tbsp shortening Liquid to make a dough 

Mix, roll out lightly, cut and bake in hot oven. 

GRAHAM BISCUITS 

In above use 1 c. graham instead of oatmeal. 

ENTIRE WHEAT BISCUITS 

l^ c white flour 1/^ c entire wheat flour 

4 tsp baking powder 1 tsp salt 

1 tbsp shortening Liquid to make a dough 

POP-OVERS 

1 egg 1 c milk 

1 c white flour 3^ tsp salt 

Beat egg, add milk, then flour. Beat well with 
egg-beater. Bake 35 minutes in oven hot at first, 
then moderate. 

VARIATIONS 

One cup white flour may be changed to make 
No. L y^c sifted graham yi c white flour 
No. 2. % c ground and sifted oatmeal yi c white flour 
No. 3. ^ c sifted barley flour Yi c white flour 

BARLEY SCONES 

1 c white flour 1 c barley flour 

2 tbsp shortening H tsp salt 

1/2 tsp soda 2 tsp baking powder 

^ to 1 c sour cream or milk 
Turn on floured board. Handle as baking pow^der 
biscuit Cut in diamond shapes, Brush over with 
sweet milk, bake in quick oven. Split, and spread 
with jam or marmalade. 

18 



COOKIES 

CORNSTARCH COOKIES 

)4: c shortening ^ c brown or white sugar 

M c corn syrup }/i tsp nutmeg 

M tsp ginger % tsp cinnamon 

M tsp salt ^ c milk 

1 tsp baking powder 3^ c cornstarch 

About 1 3^ c flour 
Barley or graham flour may be used. Fruit or 
nuts may be added. Drop Cookies. 

BRAN COOKIES 

2 c bran 2 tbsp sugar 

1 c white flour }/2 c molasses 

1 c milk 1 c raisins 

1 tsp soda 1 tsp salt 1 egg 

Mix, drop from spoon and bake. Egg may be 
omitted and ground oatmeal substituted for bran. 

GINGER CORN COOKIES 

3^ c fat I2 c molasses 

1 tsp salt 1 ^2 tsp ginger 
1^ tsp soda in 3^ c water 

^ c corn meal White flour to make dough 

Mix and roll thinly. Cut and bake. 

HONEY NUT SQUARES 

}/^ c sugar 3^ tsp cinnamon 

2 yolks ' 3^ tsp clove 
^ c honey 13^ c flour 

14: c nut meat 
Mix, roll out thin. Mark into squares and bake 
in a moderate oven. Part dark flour may be used. 

PEANUT COOKIES 
1 egg % c milk 

% tsp salt 1 tbsp shortening 

1 tsp baking powder 3^ c chopped peanuts 

% c sugar Flour to make stiff batter 

Mix Drop from teaspoon. Makes 24 cookies. 
19 



THICK MOLASSES COOKIES 

% c molasses % c sugar 

% c shortening 1 tbsp ginger 

% c boiling water 1 tsp salt 

1 tbsp soda Barley flour to roll 

Mix and cut Y^ in. thick. 

ROLLED FRUIT COOKIES 

}/2 c ground oatmeal 1 c flour 

}/2 tsp salt 1 tbsp sugar 

2 tbsp fat 2 tsp baking powder 

4 chopped figs or 3^ c raisins Milk to make stiff dough 

PEANUT BUTTER COOKIES 

}4 c peanut butter H c sugar 

1 egg H tsp soda 

}/2 tsp cinnamon M tsp salt 

1 c barley flour 1 tbsp water 

Roll thin, adding flour as needed, 

OATMEAL MACAROONS 

2 eggs 23^ c raw rolled oats 
% c sugar 1 tsp salt 

2 tbsp fat 1 tsp baking powder 

Mix and drop thin on greased pans. Bake 5 ms. 

MOLASSES COOKIES 

1 c molasses 3^2 c shortening 

3 3^ c barley or oat flour % tsp soda 

2 tsp ginger 1 tsp salt 

Warm molasses and melted shortening, add other 
ingredients. Roll thin, cut and bake. 

HONEY DROP CAKES 

^/i c honey 1 >^ to 2 c flour (entire wheat) 

3^ c oleo 3^2 tsp soda 

}/2 tsp cinnamon 2 tbsp water 

Ys tsp clove % c raisins 

1 egg 3 chopped figs if desired 

Heat honey and oleo till melted. Cool a little. 
Add flour for stiff dough and bake as drop cookies. 

20 



PUDDINGS 



For four servings use half these pudding recepies or in each 
case the mixture is practical for a second dessert if re-heated 
and thus conserves fuel. 

NEWTON TAPIOCA 

5 tbsp pearl tapioca M c molasses 

5 c milk 3 tbsp fat 

^ c Indian meal 114 tsp salt 

Soak tapioca over night in water to cover. Scald 4 
c milk. Pour on meal. Cook with molasses in double 
boiler till it thickens. Add last cup of milk without 
stirring. Bake slowly for at least 1}^ hours. 

STEAMED GRAHAM PUDDING 

2 c flour 1 c graham 

1 heaping tsp soda 3^ tsp salt 

1 c milk 3/9 c molasses 

3^2 c raisins vSpice if desired 

Mix and steam two hours. Serve with liquid 
pudding sauce. 

DATE PUDDING 

1 c flour 1 c entire wheat flour 

2 tsp baking powder 2 tbsp sugar 
1 tbsp shortening 1 egg 

1 c. dates % c milk 

Stone and cut dates. Use 34 cup figs or raisins 
if desired. Bake in muffin tins. Serve with liquid 
sauce. Half barley flour may be used. 

FIG PUDDING 

2 c bread crumbs 4 c milk 

2 yolks or 1 whole egg 

^3 c corn or maple syrup or 3^ c sugar 

3^ tsp cinnamon 3^ c figs 

}/2 c raisins 3^ tsp nutmeg 

1 tbsp cooking oil 

Bake slowly If yolks are used a meringue of the 
whites and jelly may be used on top. 

21 



BAKED RICE PUDDING 

1 qt. milk 2 c boiled rice 
^ c syrup }/2 c raisins 

\i tsp salt }/i tsp cinnamon 

Y% tsp nutmeg 2 eggs 

Cook in double boiler till thick. Bake till browned. 

POP CORN PUDDING 

2 c ground pop corn 3^ c corn syrup 

3 c milk 1 tbsp corn oil 
^2 tsp salt 2 eggs 

Scald milk, pour over corn and let stand for half 
hour. Combine all and bake in moderate oven, 
stirring occasionally till the last ten minutes. Brown. 
Serve with liquid sauce if desired. 

PLUM PUDDING 

1 c bread crumbs 1 tsp salt 

2 c rye flour 1 c chopped suet 

4 tsp baking powder 1 c raisins 

1 c molasses 1 c chopped apple 

1 tsp cinnamon 3^ tsp clove 

1 c milk }/i tsp allspice 

Mix and steam two and one half hours. Other 
dark flours may be used instead of rye. 

SHORTCAKE WITH CANNED FRUIT 

1 c white flour 1 c dark flour 

y2 tsp salt 4 tsp baking powder 

2 tbsp shortening 1 tbsp sugar About 1 c milk 

Dark flour may be entire wheat, graham, ground 
oat meal or barley. Use canned fruit. Thicken syrup 
with one teaspoonful arrowroot to each cup for sauce. 

CORN PUDDING 

1 c corn 1 c milk 

2 eggs 1 tbsp butter substitute 
2 tbsp flour 1^ tsp salt 

Mix flour with small quantity of milk. Combine 
all and cook in greased baking dish until firm. 

22 



OATMEAL PUDDING 

2 c cooked oatmeal 4 sliced apples 

3^ c molasses 3i tsp cinnamon 

Yi c raisins M tsp salt 

Mix and bake 30 ms. Chopped nuts may be used 
in place of the apples. 

STEAMED CARROT PUDDING 

1 c chopped raw carrots 1 c raisins 

1 c bread crumbs Yi c flour 

1 c beef suet 1 tsp ginger 
134 tsp salt 2 tsp cinnamon 

yi c sugar 1 tbsp lemon juice 

Y tsp nutmeg 2 tsp baking powder 

Mix and add just water enough for stiff pudding bat- 
ter. Steam 3 hours in one mold or 2 hours in small 
molds. 

FRUIT BROWN BETTY 

2 c chopped apple 1 34 c bread crumbs 

3^ c sugar 1 tbsp buttsr substitute 

y2 tsp cinnamon Juice and grated rind Y^. lemon 

Put layer of crumbs in greased dish, then layer of 
apple and seasoning, and alternate. Bake 30 ms 
covered and 15 ms uncovered. Serve with sauce or 
cream. Prunes and rhubarb may be used in place of 
apple. 

APPLE PUDDING 

Mix baking powder biscuit mixture using 1 c ground 
oatmeal and 1 c flour. Add 1 c thinly sliced apple and 

3 tbsp sugar or 2 tbsp honey. Bake in squares or trian- 
gles and serve" with sweet sauce. Other fruits may be 
used. Canned cherries are especially good. 

Other puddings, also releasing sugar, and using small amounts 
of flour, in Chapter 2L 

23 



RELEASE MEATS 

ESPECIALLY BEEF AND PORK 



INEXPENSIVE MEATS 

Our Problem: use less meat. 

Substitutes : fish, eggs, milk, soups, cereals, cheese, 
peas, beans, nuts and some fruits. 

When substitutes are used, study to balance the 
dish if possible, always the menu. 

BEEF LOAF 

1 lb Hamburg 1 c bread crumbs 

1 c milk Onion juice 

1 tsp salt Pepper Grating nutmeg 

Bake in bread pan or individual cups. 

DUTCH STEW 

13^ lbs bottom of round Yi c pearl tapioca 

4 tomatoes or Yi can 1 onion 

1 c peas 1 or 2 carrots 

1 tsp salt Pepper 

3 c water Bake 4 hours in casserole dish 

IRISH STEW 

One pound mutton chuck. Wipe and cut and 
cover with cold water. Cook 1 hour Add 34 cup 
each carrot, turnip, onion and cook Yi hour longer. 
Add sliced potatoes, salt to taste and dumplings. 
After dumplings cook 10 to 12 ms, stew. Stew may be 
thickened if desired. 

DUMPLINGS 

1 c fxour Vi c milk 

2 tsp baking powder Vo tsp salt 

MACARONI WITH CHICKEN 
1 c macaroni 1 c chopped chicken 

y^ tsp pepper 1 tsp salt 

1/^ solid tomato Onion juice ^ 2 tbsp drippings 

Cook macaroni. Arrange materials in layers in 
baking dish with crumbs for top layer. Flaked fish 
may be used instead of the chicken. 

24 



AMERICAN CHOP SUEY 

1 c tomato sauce 1 lb Hamburg 

2 c boiled spaghetti Seasonings 

Put cooked spaghetti, sauce and meat into hot, 
greased frying-pan. Stir and cook t 11 meat is ready 
to serve. Season with salt, pepper, Worcestershire 
Sauce, celery salt parsley, or Tabasco Sauce. 

BAKED RICE AND MEAT 
1 c rice 4 c water 

1 tsp salt 1 onion 2 tbsp ketchup 

Cook in double boiler till rice takes up liquid. 

2 tbsp fat 2 tbsp flour 
1 c water Make sauce 

Add rice and Y2 pound hamburg steak (uncooked). 
Mix all and bake 20 minutes. 

ITALIAN HASH 

Place a layer of cooked macaroni in greased baking 
dish, line sides also with macaroni. Fill the centre with 
chopped and seasoned left over meat. Spread layer of 
cracker crumbs over top. Thoroughly heat and brown 
in hot oven. 

DRIED BEEF WITH HOMINY 
1 tsp fat 1 tbsp flour 

1 c milk 2 potatoes cubed 

1 tsp salt Yi c carrot cubes 

Yi c dried beef 2 c cooked hominy 

Add all to the cream sauce made from first three in- 
gredients. Bake 30 ms. 

HUNGARIAN GOULASH 
1 lb round of beef 1 oz salt pork 

1 c tomato 1 small onion 

1 pt water 1 c potato cubes 

1 c carrot cubes 13^ tbsp flour Salt and pepper 

Fry out salt pork. Add onion, meat cut in small 
pieces and seasoning. Add the water and carrot and 
cook in casserole until meat is tender. Thicken, add 
cooked potato cubes and tomato. 

25 



FISH COOKERY 



MOULDED FISH 

1 c flaked fish 1 c bread crumbs 

1 c milk 1 egg 

1 tsp salt Pepper 
Chopped parsley 1 tsp lemon 

PLANKED FISH 

Bone and split a haddock or cod, leaving meat in 
two fillets Place on buttered plank with skin down 
and glaze with melted butter. Season and broil 
until slightly browned. Reduce the heat to thor- 
oughly cook. Serve with potato border, lemon and 
vegetable garnish. 

PANNED FISH 

Roll pieces of fish in corn meal Brown both sides 
quickly in pork scraps, drippings or cooking oil. 
Cover the dish and place in moderate oven for 15 
minutes or till well-cooked. Serve with tomato 
cream sauce. 

2 tbsp fat 2 tbsp flour 

}/2 c milk 3^ c tomato liquor 

}/2 tsp salt Speck soda 

CREAMED FISH a la MODE 
2 tbsp cooking oil 2 tbsp flour 

Yz tsp salt 1 c milk 

1 c flaked fish Pepper 

Prepare cream sauce add fish and place in baking 
dish. Brown in oven. 

SALT FISH CHOWDER 

1 c flaked fish 2 c sliced potato 

1 onion 6 crackers 

Pepper 1 pt milk 

Arrange all except milk in baking dish and almost 
cover with hot water. Bake about 20 minutes. 
Add milk, thickened with 2 tsbp. flour and serve. 

26 



SPANISH CODFISH 

3 tbsp cooking oil 4 tbsp flour 

13^ c tomato liquor 3^ c milk 

13^ c codfish 2 tsp chopped parsley 

Yo chopped onion y% tsp pepper 

Freshen the codfish In cold water, Make the toma- 
to, cream sauce and put all in double boiler, Simmer 
20 minutes and serve on hot toast. 

BAKED WHITING FISH 

Soak fish in milk 1 hour, season thoroughly and bake 
in same milk. Thin tomato sauce may be used in- 
stead of milk. 

COD ROLL 

Skin and bone a small cod. Mix half cup bread 
crumbs, two tbsp of m.elted butter, onion juice, 
parsley, two tbsp of water, salt, and pepper. Spread 
on the fillets, roll them up and tie them. Bake. 

EPICUREAN FINNAN HADDIE 

Soak finnan haddie one hour in milk to cover. 
Bake thirty minutes and flake it; there should be 
two cups. Cook shallot or onion, pepper, one tea- 
spoon salt, paprika, four tablespoons butter, four 
tablespoons flour, two cups milk. Add fish and serve 
on toast. 

TUNA LOAF 

1 c bread crumbs 1 ^%% 

Onion juice Salt and pepper 

1 can tuna 1 c milk 

Flake the fish. Mix all ingredients and pack 
firmly into buttered tin and bake twenty to twenty- 
five minutes. Serve with ^%% or drawn butter sauce. 

27 



BAKED FISH A LA CARLETON 

Split and bone a fish, and place on well-greased 
sheet. Cream J4 c fat, one yolk, two tablespoons 
each chopped onions, and pickles, lemon, salt, pepper 
and parsley. Sprinkle fish with mixture and bake. 
Garnish and serve. 

OYSTER PIE 
40 oysters Yi tbsp chopped onion 

2 hard cooked eggs 2 c oyster liquor and water 

Yi tsp salt 3 tbsp flour 

Pepper 2 tbsp cooking oil 

1^ tsp parsley Grating nutmeg 

Heat oysters in their own liquor. Strain. Arrange 
creamed oysters in baking dish with baking powder 
biscuit crust and bake. 

CRAB SOUFFLE 
2 tbsp fat 3 tbsp flour 

li c milk Vi tsp salt 

1 c crab meat Pepper 

2 yolks 2 whites 

Mix sauce. Add fish and eggs. Bake 25 minutes. 

HALIBUT STEAK WITH TOMATO 

2 lbs. halibut cut in thick slice 

4 tomatoes — fresh or canned 1 tsp salt 

1 tbsp chopped onion 2 tbsp flour 

2 tbsp fat 1 c tomato liquor, or water 

Remove bone and skin from fish. Place in greased 
baking dish, with solid tomatoes on top. Thicken 
liquor, pour around fish and bake 30 minutes. 

JELLIED FISH 

1 tbsp Knox gelatine M c cold water 

1 c boiling water 2 tbsp lemon juice 

1 ^ c flaked cooked fish Onion juice 

2 tbsp chopped peppers Spk paprika 

3 hard boiled eggs H tsp salt 

Place sliced eggs in bottom of mold. Prepare gela- 
tine as usual. Add to other ingredients, pour into mold 
and chill. Serve with lettuce and salad dressing. 

28 



EGG COOKERY 



Eggs and milk must be used more as meat recipes 
are decreased. Use eggs as main dish of the meal 
and by combinations make the egg'6 "spend" as far 
as possible. 

BREAD OMELET 

3 eggs 3^2 C milk 

14 c bread crumbs 3^2 tsp salt 

Pepper 1 tbsp butter 

Beat the eggs separately and cook as plain omelet 
The crumbs should not be too dry or with too much 
crust to give the best results but with this recipe 
the eggs spend to better advantage. 





CHEESE OMELET 


3 eggs 

M tsp salt 

Pepper 


li c milk 

3/2 c bread crumbs 
2 tbsp grated cheese 
1 tbsp drippings 



BAKED EGG AU GRATIN 

Place in baking cups, layer of seasoned, moistened, 
crumbs to which minced fish or meat may be added. 
Next add half a hard-cooked egg, }4 c milk sauce 
and lastly layer of buttered crumbs. Cooked spinach 
may be used for the first layer when desired. 

CREAMED EGGS WITH HOMINY 

2 tbsp fat 2 tbsp flour 
1 tsp salt 1 c milk 

3 yolks 3 whites 

2 c boiled hominy 
Follow sauce rule then add eggs and hominy. Rice 
or samp may be used. This Is instead of serving on 
toast or with toast for the meal. 

29 



RICE OMELET 

1 c boiled rice Yi c milk 
3 eggs 3^ tsp salt 
Pepper 1 tbsp fat 

CORN OMELET 

In above use 1 c canned corn, free from liquid in 
place of rice. 

CORN AND EGG SOUFFLE 

Y2 c white corn meal 1 tsp salt 

2 c milk 1 tbsp butter substitute 

Cook in double boiler to mush consistency. Re- 
move, cool and add 

3 egg yolks 3 stiff egg whites 
Dash paprika 2 tbsp grated cheese 

Bake in greased dish set in pan of hot water for 30 ms. 

RICE AND EGG SOUFFLE 

To above recipe add \ c cooked rice. 



30 



CHEESE DISHES 



NUT AND CHEESE LOAF 

1 c cheese 1 c chopped nuts 

1 c bread crumbs 1 tbsp drippings 

Juice Y2 lemon 2 tbsp chopped onion 

Pepper Yi tsp salt 

Cook onion in water till tender, then moisten loaf 
with this liquid as needed. Bake in greased baking 
dish. 

MACARONI RAREBIT 

Yi lb. cheese 1 tbsp butter 

1 egg 1 tsp mustard 

1 tsp salt Pepper 

Y2 c milk 1 c cooked macaroni 

Cook over water. Serve on toast or crackers. 

MEXICAN RAREBIT 

To above add ^ c corn instead of macaroni and 
use tomato liquor instead of milk. 

CHEESE FONDU 

1 c bread crumbs 2 eggs 

1 c milk 1 tbsp cooking oil 

Pepper Y2 tsp salt 

Yi c cheese 1 tbsp ketchup 

Mix and bake 20 minutes in greased baking dish. 





CHEESE TOAST 


1 c milk 


1 c bread crumbs 


1 egg 


y^ c cheese 


Y2 tsp salt 


Pepper 



Y tsp mustard 

Add in given order. Cook till well blended in 
double boiler. Spread on crackers and serve. 



CORN AND CHEESE SOUFFLE 

2 tbsp cooking oil 4 tbsp flour 

2 c milk 3^ tsp salt 

1 tbsp ketchup 1 c corn 

Yi c cheese cut in small pieces 2 egg yolks 
2 egg whites 

Make a white sauce of first four ingredients. Com- 
bine all and bake 30 ms. 

BAKED CHEESE FONDU 

1 c bread crumbs 1 c milk 

1 c cheese cut in small pieces 2 egg yolks 
Y2. tsp salt 1 tsp shortening 

2 egg whites 

Mix in given order and bake 20 ms. 

BOILED CHEESE FONDU 

1 c bread crumbs 1 c milk 

1 c cheese cut in small pieces 1 tbsp cooking oil 

1 egg 

Mix in double boiler and cook until cheese is melted 
and mixture blended. Serve on toasted crackers. 

TOMATO RAREBIT 

2 tbsp fat Yi lb cheese 
1 egg ^/i c tomato 
Yi tsp salt 1 tsp mustard 

Speck Cayenne 
Melt cheese and fat in double boiler. To beaten 
egg add tomato and seasonings. Combine and cook 
until mixture is thick and creamy. 



32 



BEANS AND PEAS AS STAPLES 



PIMENTO ROAST 

2 c beans 2 canned pimentos 

3^ lb cream cheese 1 c bread crumbs 

1 tbsp drippings Water to moisten 

Lima, baked or soy beans may be used. Cottage 
cheese also substituted for cream cheese. 

SOY BEAN CUTLETS 

1 c soy beans — Cook till soft 

Put through chopper and add 
1 small onion, chopped Pepper 

1 tsp salt 1 c bread crumbs 

1 tbsp ketchup Vi tsp Worcestershire sauce 

Mix and roll in crumbs and saute. Vary the meas- 
ure of crumbs according to their dryness. 

PRESSED BEANS AND SAUSAGE 

1 pt. beans Vi lb. sausage 

Soak, parboil and bake the beans with ordinary 
seasoning. Mould with the cooked, chopped sau- 
sages and press under weight. Turn out and slice, 
serving with beets, celery or tomatoes. 



BAKED BEAN RAREBIT 

Y2 c bean puree (baked beans) 
y2 c milk 1 tbsp butter 

^ c cheese (not solidly packed) 
1 or 2 eggs Yi tsp salt 

Add pepper and tomato ketchup to season if desired. 
Serve on toast. 



SOUPS 



BAKED BEAN SOUP 

1 c baked beans 3 c water 

1 slice onion, chopped 1 tsp salt 

1 c tomato Pepper 

1 tbsp cornstarch 1 tbsp fat 

Put beans through food chopper. Melt fat, add 
cornstarch, water, beans, tomato, then season. 

BEAN SAUSAGES 

One-fourth cup lima beans. Soak over night and 
cook till soft. Force through coarse sieve or food 
chopper. Add y^ c bread crumbs, J4 tsp salt, K 
tsp sage, speck pepper and 2 tbsp drippings. S'ape, 
roll in more dry crumbs and bake in greased pan. 

SPLIT PEA SOUP 

1 c split peas. Soak over night and drain. Simmer 
with 2 qts water till soft. Press through sieve and 
add stock and water to make of consistency of thin 
cream. 

1 tbsp flour 1 tbsp fat 

1 tsp salt Onion juice 

Vegetable puree and liquid 

DRID PEAS WITH RICE 

1 c dried peas 1 c tomato 

3^ c rice 2 tsp salt 

3 onions Speck pepper 

Soak peas in 2 qts water over night. Cook in this 
water until tender. Add other ingredients and cook 20 
ms longer. 

LENTIL SOUP 

Prepare as Split Pea soup substituting lentils for peas. 

34 



FRUITS AND NUTS 



RAISIN FRUIT SALAD 

3 bananas 3^ c raisins 

3 oranges \i c walnuts 

8 or 10 marshmallows Juice of 3^ lemon 

Lettuce leaves 

Serve with Mayonnaise or Cream Dressing. 

BANANA AND NUT SALAD 

Place equal parts nut meats and chopped celery 
over half banana on lettuce bed. Serve with French 
or Cream Dressing. 

BAKED BANANAS 

Slice eight bananas lengthwise. Bake with dots 
of butter and serve with 
1 c sugar 1 c water 

34 c raisins 1 tbsp Kingsford corn starch 

NUT AND RICE LOAF 

1 c cooked rice 1 c chopped peanuts 

1 c milk sauce 1 tsp salt 

1 tsp parsley 1 c bread crumbs 

2 eggs Dash of nutmeg 

Bake and serve with cheese or tomato sauce. 

VEGETABLE NUT LOAF 

2 tbsp Knox gelatine 3^ c cold milk 

1 34 c hot milk 1 c cooked rice 

34 c bread crumbs 1 c chopped peanuts 

y2 tsp salt 1 egg 

Soak gelatine in cold milk, dissolve in J c hot milk 
Cook other ingredients 15 ms in double boiler. Com- 
bine all and mold. Serve with water cress or lettuce. 

35 



SALMON WITH PEANUTS 

1 c white sauce 1 small can salmon 

3^ c peanuts Cracker crumbs 

In greased baking dish place layers as follows: 
crumbs, peanuts, sauce with salmon, peanuts and 
crumbs. A mixture of bread and cracker crumbs 
may be used but all bread crumbs are more soggy. 
Bake till brown in moderate oven. Season white 
sauce well and add 2 tbsp fat to top cnmibs. 

JELLIED PRUNES 

}/z lb prunes 2 c cold water 

1 envelope Knox gelatine % c brown sugar 

1 tbsp lemon juice or 3^ c left over fruit juice 

Wash and soak prunes several hrs in the cold water. 
Cook in same water until soft. Stone and cut fruit 
in quarters. To prune water add enough hot water to 
make 2 c combine all ingredients and chill. Serve 
with or without custard sauce. 

HONEYED APPLES WITH RAISINS 

4 large apples 3^ c raisins 

2 tbsp tapioca 2 c water 

}/^ tsp salt 4 tbsp AirlinE honey 

Pare and core apples. Fill centers with \ the 
raisins and J the honey. While these are baking 
cook remaining ingredients in double boiler until 
tapioca is clear. Pour over apples and serve with top 
milk. 

FRUIT SOUFFLE 

2 tbsp fat 3^ c water 

Boil and add 3^ c flour 

Cool slightly. Add 
2 yolks 2 whites 

2 tbsp sugar 3^ c milk 

Pour over layer of fruit. Bake 25 to 30 minutes. 

36 



APPLES AND RAISINS 

Core and pare 6 apples. Add to centre of each 6 
chopped raisins and speck of salt and cinnamon. 
Bake with I c water and J<4 c honey. Skin need not 
be removed. An attractive dish if skin is cut into 
eight sections and every other section removed. 

FRUIT COMPOTE 

4 oranges M c pineapple syrup 

2 bananas Cherry to garnish 

2 sh'ces pineapple Grapes if desired 

•Serve in dainty glasses, having chilled fruit, after 
cutting, except bananas. 

DRIED APPLE SAUCE 

1 lb dried apples J^ c raisins 

Sugar 

Wash and soak apples for 24 hours. Drain off 
water and measure. Cook till tender the apples with 
raisins and 2 c of water. Sweeten to taste. 



FRUIT DELIGHT 

Cut two oranges and a grapefruit. Sweeten with 
2 tbsp honey and use as fruit dessert with cocoanut 
garnish. 

(See also chapters 19 and 21) 



37 



CEREALS AS STAPLES 



ITALIAN RISOTTO 

1 c rice 1 tsp salt 

2 tbsp butter 3 c water 
3^ onion Paprika 

1 c tomato liquor Yi c Parmesan cheese grated 

Cook all save cheese in double boiler. When 
ready to serve, sprinkle on the cheese. 



SPANISH RICE 

2 c cooked rice 2 c tomatoes, from can 

y^ c cheese 1 c bread crumbs 

1 tsp salt 1 chopped pimento if desired 

Bake with seasoned crumbs for top layer. (2 tbsp 
savory drippings may be added.) 

SAVORY RICE 

1 c rice 3 c water 1 c tomato liquor 

Cook in double boiler. When rice has taken up 
the liquid add 

2 tbsp oleo Y^ grated cheese 
^ c chopped, cooked carrots 

1 tsp salt Y tsp chopped parsley 

Serve at once, or place in oven with crumbs on 
top and brown. 

VIRGINIA SAMP 

Y c samp 23^ c boiling water 

Cook slowly for 30 minutes then put over hot 
water and cook slowly at least five hours or put in 
fireless cooker. Add 

1 c tomato sauce Y2 c cut boiled carrots 

Y2 tsp salt Y2 tsp parsley 



SAMP WITH CHEESE 

3^ c samp cooked in 2 c water till tender 
2 tbsp fat 2 tbsp cornstarch 

1 c milk 1 pimento 

1 tsp salt 3^ c chopped cheese 

Make cheese sauce and pour over samp in baking 
dish. Bake 10 minutes to slightly brown top. 

BAKED SAMP 

2 c boiled samp 1 c grated cheese 
1 tbsp butter substitute 3^ c milk 

yi tsp paprika 1 tsp salt crumbs 

Arrange samp, cheese and vseasoning in alternate 
layers. Add milk, put crumbs on top, bake 20 ms. 

RICE FONDUE 

1 c boiled rice 3^ tsp salt 

1 c cheese cut in small pieces 2 egg whites 

2 egg yolks 1 c bread crumbs Yi c milk 

Mix and bake 20 minutes. 



Note. — Hominy may be used in any of above recipes instead of 
rice or samp. 



39 



RELEASE FATS 

ESPECIALLY BUTTER 



COMMERCIAL OIL3 

(a) Corn Products 

(b) Cottonseed Products 

(c) Olive Oil 

COMMERCIAL FATS OR SUBSTITUTES 

(a) Oleomargarine and nut margarine 

(b) Vegetable Products 

(c) Animal Products 

(d) Peanut Butter 
HOME PRODUCTS 

(a) Beef Suet 

(b) Cod Fat 

(c) Chicken Fat 

(d) Bacon Drippings or Home-made Savory Fats 

(e) Ham Fat 

(f) Lamb Fat 

(See chapter 25) 

SOUPS 

CORN CHOWDER 

2 c corn 1 c milk 

2 c water (in which vegetables or rice has been cooked, if on hand) 

1 c potato cubes 2 tbsp chopped onion 
}^i tsp pepper 1 tsp salt 

2 tbsp fat 4 tbsp flour 

Sprinkle with chopped parsley. 

OATMEAL SOUP 

M c canned tomato 23^ c water 

1 slice onion H tsp sugar 

14 tsp salt }/2 c cooked oatmeal 

Cook all in double boiler on back of range. Thin 
with water to soup consistency before serving if 
necessary. May be strained for children. 

40 



CREAM SAGO SOUP 

One half cup sago, soaked 3 hours in lukewarm 
water to cover. Add 1 c boiling water, simmer in 
double boiler till soft. Next, add 

2 tbsp fat 2 tbsp Mour 

3 c hot milk Pepper 
Celery salt Onion juice 

Beat 2 minutes and add 2 beaten eggs. Stir and 
blend for 2 minutes more and serve. 

ENGLISH STEW WITH BARLEY 

1 lb mutton 2 onions 

4 potatoes sliced }/2 c pearl barley 

2 tsp salt 1 tsp chopped .parsley 

Cut meat in small pieces and brown with onions 
in fat from meat. Add barley and 2 qts cold water. 
Simmer in covered dish 13^2 hrs. Add potatoes and 
cook until potatoes are soft. 

BEAN SOUP 

1 c dried beans 2 qts water 

1 tsp salt Speck pepper 

1 small onion 3-^ carrot sliced 

1 3^ tbsp fat Pinch mace 

Fry onion in fat. Add carrot. (Soak beans over 
night.) Simmer in covered kettle 3 hours. Rub 
through colander and serve. 

BARLEY SOUP WITH STOCK 

3 c white stock M c barley or sago 

1 c milk 1 tsp salt Speck pepper 

Soak grain 1 hour and simmer 1}^^ hours in stock, 
Combine all and simmer 10 minutes over water. 

PEANUT BUTTER SOUP 

3 c milk 1 c water 

6 tbsp peanut butter 23^ tbsp corn starch 

1 tsp salt Speck pepper Onion juice 

Cook in double boiler 15 minutes. 
41 



VEGETABLES 



POTATO TIMBALES 

2 c mashed potato 2 eggs 

Yz c milk Salt, pepper 

2 tbsp fat Parsley 

Fill greased cups and bake. 

STtJFFED TOMATOES 

Cut a slice from each tomato, remove the cen- 
tre, mix with bread crumbs and seasonings. Fill the 
tomato cases and bake about fifteen minutes. 

To make more tasty add chopped chicken, ham or 
green pepper with the crumbs. 

STUFFED BAKED POTATOES 

Clean and bake 3 good sized potatoes then cut in 
halves lengthwise and remove centres. Refill with 
minced meat and bread crumbs; equal parts, well 
seasoned. Border with the potato mashed and 
seasoned with nut margarine, salt, pepper and parsley. 

CORN IN RAMEKINS 

2 tbsp fiour 2 tbsp butter 

1 c milk 1 c corn 

1 tsp salt Pepper 

Cracker crumbs 

Sauce rule and crumbs on top. Bake. Peas may 
be used in place of corn. 

ESCALLOPED POTATOES WITH CHEESE 

1 c milk 2 tbsp fat 

1 tbsp flour 1 tsp salt 

2 c cold potato cubes 1 c cheese 

Cracker crumbs 

Make milk sauce. Arrange potatoes, cheese and 
sauce in layers and bake with crumbs for top layer. 

42 



STUFFED ONIONS 
Peel Spanish onions. Let cook one hour. Cool a 
little, cut out a piece two inches around root end. 
Chop one cup of nut meats, mix with one cup of 
bread crumbs, one quarter cup of drippings, one- 
half teaspoon salt, one egg, one teaspoonful parsley, 
and fill the onions. Bake forty minutes basting occa- 
sionally with one cup liquid from the pan. 



STUFFED 


PEPPER CASES 


1 c tuna 

2 eggs 

1 tbsp melted fat 


}/2 c bread crumbs 
}/2 c sweet milk 
yz tsp salt 



4 sweet peppers 
Cut top from peppers or in halves, lengthwise and 
remove seeds. Parboil in quart of water with one- 
fourth teaspoon soda. Stuff and bake in hot oven 
fifteen minutes. Top may be covered with bread 
crumbs. One cup of canned corn, mushrooms, rice, 
or other fish may be used in place of tuna for variety. 

BAKED SQUASH 

Cut squash in pieces, remove seeds and stringy por- 
tions, arrange in pan and bake. When almost soft, 
sprinkle with salt and grated cheese. Serve in shell. 

CELERY AU GRATIN 

1 pt cooked celery H c grated cheese 

1 pt white sauce 1 c cracker crumbs 

Cut and cook celery. Put in layers in baking dish 
with cracker crumbs on the top. Season and bake. 

SQUASH CUSTARDS 

2 c mashed squash 2 c milk 

2 eggs }4 c brown sugar 

y-z tsp cinnamon Vr^ tsp salt 

1 tbsp cooking oil 

One tsp each grated lemon and orange peel may be 
added. Prepare as baked custards. , 

43 



TOMATO CAKES 

1 c bread crumbs 1 egg 

1 c tomato liquor 
1 tbsp fat Vo tsp salt 

% tsp salt 2 tsp baking powder 

Flour to make batter. 

Small amount of flour needed and it varies accord- 
ing to moisture in tomatoes. Fry as griddle cakes. 

BEAN AND TURNIP PUFFS 

1 medium yelloAV turnip, cook and mash, add 
1 c. cooked lima beans 
1 egg Pepper 

1 tsp salt 2 tbsp fat 

Bake in greased cups. 

VEGETABLE HASH 

1 c cabbage 1 c beets 

1 c turnips 3 c potatoes 

Season with salt, pepper and drippings. Moisten 
with water in which vegetables are cooked. A few 
carrots may be added. 

LENTIL ROLLS 

1 c lentils 3^ tsp salt 

1 tbsp drippings 1 egg 

Y2 tbsp chopped onion 3^ tsp paprika 1 tbsp ketchup 

Soak, and cook lentils until tender, drain and put 
through meat chopper. Combine ingredients. Roll 
in balls, brown in oven and serve with tomato sauce. 

CORN AND POTATO LOAF 

2 c corn 2 tsp salt 
4 mashed potatoes 1 egg 

2 tbsp drippings Onion juice 

Bake 30 ms. and serve with milk sauce. 

LADY CABBAGE 

1 tbsp butter substitute 1 tsp flour 

1 tsp salt Speck pepper 

1 c milk 23^2 or 3 c cooked cabbage 

Make thin milk sauce, add cabbage. Simmer 5 ms. 

44 



ENTREES 

Use left-overs and make dishes to be used as main 
dish for luncheon or supper. 

CREAMED POTATOES 

2 tbsp butter 2 tbsp flour 

1 tsp salt 1 c milk 2 c potato cubes 

Melt butter, add flour, then the milk and when at 
the boiling point the potato which should be cold 
left over, cooked potato. 

TOMATO TOAST 

2 tbsp butter 4 tbsp flour ^ 

1 tsp salt 1 c tomato liquor 

34 c water 14. c milk Speck soda 

Melt the butter, add flour, then tomato and water. 
When at the boiling point add the soda and milk. 
Into cream tomato sauce put toasted bread. 

CELERY TOAST 

3 tbsp cooking oil 4 tbsp flour 

1 c milk 1 c celery liquor 

1 c cooked celery 1 tsp salt 

Cut the coarser stalks of celery and cook slightly 
in salted water. Pour over toasted bread. 

PEANUT BUTTER AND SPAGHETTI 

3 c hot boiled spaghetti % c peanut butter 

% c bread crumbs 1^^ c milk 

Mix and fill baking dish, cover with crumbs and 
brown. Serve with tomato sauce. Vary the milk 
according to the dryness of the crumbs. Season. 

CORN FRITTERS 
1 c canned corn 3^ tsp salt 

1^ c flour 1 egg 1 tsp bakmg powder 

Beat egg separately. Fry on hot griddle greased 
with corn oil or drippings. 

45 



MEAT AND FISH SAUCES 



MILK SAUCE 

2 tbsp fat 2 tbsp flour 

1 c milk y^ tsp salt 

Pepper 

Melt fat, blend in flour, add milk gradually, stir 
till thick and smooth. Vary by adding Yi c chopped 
shrimp, Yi c chopped cheese or 2 hard-cooked eggs. 

SOUBISE SAUCE 

Two small onions, cut in small pieces and cooked. 

2 tbsp fat 2 tbsp flour 

3/^ c milk 34 c water in which onions were 

Yi tsp salt cooked 

Pepper 

TOMATO SAUCE 

2 tbsp fat 2 tbsp flour 

1 c tomato liquor 3^ tsp salt 

Pepper 

CREAM TOMATO SAUCE 

2 tbsp fat 2 tbsp flour 
Yl c milk Yi tsp salt 

Add before serving Y2 c tomato liquor with spk. 
soda. 

KETCHUP SAUCE 

2 tbsp fat 2 tbsp flour 

Ya c ketchup M c water 

CELERY SAUCE 
2 tbsp fat 2 tbsp flour 

% c celery liquor Y c milk 

Y c cooked celery Y tsp salt 

Celery liquor is water in which celery is simmered. 

Note. — For thickening purposes use same amount of barley flour 
or half the amount of cornstarch instead of measure of white flour. 

46 



SALADS AND SALAD DRESSINGS 



CREAM SALAD DRESSING 

4 tbsp cooking oil 1 tbsp fiour 

1 tsp salt 1 tsp mustard 

3/8 tsp pepper 2 tsp sugar 

1 c milk } egg 

}/) c vinegar 

Cook in double boiler. 

MAYONNAISE DRESSING 

Yi tsp mustard 2 tsp sugar 

Yi tsp salt Cayenne 

2 yolks IM c cooking oil 

2 tbsp vinegar 2 tbsp lemon juice 

Mix first four ingredients, add to yolks, then add 
oil slowly till half is used. Alternate with acids and 
lastly fold in stiff whites of eggs if desired. One 
cup cooking or salad oil and Vs c olive oil may be 
used and gives good results. 

BAKED BANANA SALAD 

2 tbsp Knox gelatine Yi c cold water 

1 c boiling water Pulp of 2 baked bananas 

y^ c lemon juice 3 tbsp sugar 

Mold in small cups. Turn out onto lettuce leaves 
and serve with mayonnaise and nut meats. 

FRUIT SALADS 

No. I. Peaches, cream cheese and cherries. 

No. 2. Pineapple, cream cheese and nuts. 

No. 3. Apple, celery, raisins, and marshmallows. 

Use on green bed with cream or mayonnaise 
dressing. • 

47 



TOMATO JELLY 

1 tbsp Knox gelatine Yi c cold water 

13^ c seasoned tomato liquor or left over soup 

Mold in small cups. Serve with lettuce and dress- 
ing as a salad or slice and serve as a sandwich fill- 
ing with bread spread with cream cheese. Chopped 
hard cooked eggs or celery may be added. 

INDIVIDUAL CREAM CHICKEN SALAD 

(Individual Serving) 
\i tsp Knox gelatine % tsp lemon juice 

1 tsp boiling water 13^ tbsp thick cream 

3 tbsp cold chicken cut in cubes 
Y2 tsp chopped parsle}^ Speck pepper 

Soak gelatine in lemon juice and dissolve in boiling 
water. Whip cream and combine all ingredients. 

INDIAN SALAD 

A. 1 envelope Knox gelatine ]/2 c cold water 
V/i c boiling water }/i c lemon juice 

yi c sugar 

B. 3^ c cocoanut 2 cored and chopped apples 
2 c chopped celery 3 pimentos 

1 tbsp chopped onion Yi tsp salt 

Make lemon jelly of A. Use half of it in small 
moulds. When firm, add B. and then the rest of A. 
When firm, unmold and serve on lettuce with dress- 
ing and cocoanut garnish. 



48 



CAKES 



WAR CAKE 

2 c sugar (white or brown) 2 c water _ 

2 tbsp fat 1 box raisins 

Boil 5 minutes. Cool and add 

3 c flour 2 tsp baking powder 
2 tsp cinnamon 3^2 tsp clove 

14 tsp allspice 1 tsp salt 

3^ tsp soda 

Bake one hour. Two loaves. 

WAR CAKE (Sugarless) 

1 c molasses 1 c corn syrup 

1 box raisins 2 tbsp fat 

Boil 5 minutes. Cool and add. 



2 c white flour 

2 tsp cinnamon 
3^ tsp allspice 
3^ tsp soda 



3^ c shortening 

1 c raisins 

3/8 tsp clove 

3^8 tsp nutmeg 

3 tsp baking powder 



1 c barley 

oatmeal 

}/2 tsp clove 

1 tsp salt 

2 tsp baking powder 

AUNT BETSY CAKE 

1 c molasses 
]/2 tsp cinnamon 
3^ tsp allspice 
1 tsp salt 
23/^ c dark flour 
1/ 



flour or ground 



/4 c water 

One egg may be added. Figs or dates, instead of 
raisins. 



MOCHA CAKE 

3<C tsp salt 
3^2 tsp vanilla 
2 c flour 

2 tsp baking powder 
13^ oz chocolate 
Bake in mufftn pan or as loaf cake. 

49 



1 tbsp shortening 

^ c sugar 

1 egg 

^4 c milk 



FRUIT LAYER CAKE 

Yi c sugar 1 ^zz 

1 tbsp fat 1 3^ c flour 

2 tsp baking powder 3^ c milk 

Bake in round pan. Cut and use with 
Filling 

yi lb figs Yi lb dates 

Y2 c nut meats Water to moisten 

Cook in double boiler till paste is formed. Add 2 
tbsp lemon juice. 

OATMEAL CAKE 

1 egg Y2 c milk 

yi c molasses or syrup 

Y c fat or cooking oil 
1 c white flour Y^ c ground oatmeal 

3 tsp baking powder Spices 

Raisins, dates, figs or prunes (3^^ c) may be added. 

APPLE SAUCE CAKE 

1 c brown sugar Yi c clarified beef drippings 

}/i tsp salt 1 tsp cinnamon 

Y2 tsp clove Y tsp allspice 

Grating nutmeg 1 c raisins 

1 c thick, unsweetened apple sauce 

13^2 tsp soda 1 c flour 

Mix soda with sauce, blend all ingredients in given 
order. Add more flour — generally 1 c to make 
good cake batter, depending on sauce used. Bake in 
moderate oven 50 minutes. 

SPONGE GINGERBREAD 

Y c milk 34 c molasses 

1 tbsp drippings Yi c sugar 

1 tsp ginger Y tsp cinnamon 

}'i tsp soda 2 c flour 

Make one loaf or 12 in muffin tins. 

May be served as dessert with sliced bananas. 

50 



CHEESE GINGERBREAD 

1 c molasses 3^ tsp salt 
yi, c cheese cut in small pieces 

Yi c water 1 tsp soda 

2 c barley flour 3^ tsp ginger 

Heat molasses and cheese in double boiler. When 
cheese is melted remove from fire. Add other ingre- 
dients. Bake 15 minutes in muffin tins. 



BARLEY SPONGE CAKE 

4 eggs 1 c sugar 

y^ tsp salt 1 c barley flour 

3 tbsp cold water 1 Y^ tsp baking powder 

1 tsp extract lemon 

CHOCOLATE CAKE 

Y^ c oleomargarine Yi c sugar 

Yi c corn syrup 2 oz chocolate 

2 eggs ' 1 c mashed potato 

3 tsp baking powder Y2 tsp salt 

1 tsp vanilla 13^ c barley flour 

Chocolate may be omitted. Bake as loaf or in 
muffin tins. 

NOTES: — For cakes, also conserve wheat flour and 
sugar as well as fats. In usual recipe use. 

1. 1 c mashed potato for Yi c flour and Y2 c milk. 

2. Use barley flour, rice flour, oat flour or potato flour for 
at least thirty to' fifty percent for white flour. 

3. Use Y2 c sugar and Yi c corn syrup for 1 c sugar. 

HOME-MADE BAKING POWDER 

1 c soda 1 c cornstarch 

2 c cream of tartar 
Mix and sift these three ingredients eight to ten 
times and one quart of reliable home-made baking 
powder will result. 

51 



RELEASE SUGAR 



Use one-half normal consumption, use at the rate of 3 lbs. 
per person per month. Food Administration. 

Molasses, honey, maple products, corn syrup, com- 
mercially combined syrups, rock candy syrup and 
jams or sweet spreads furnish substitutions. By 
cooking properly, often the natural sugar in fruits 
can be used as a means of cane sugar conservation. 

Dark corn syrups are molasses substitutes and 
white syrups sugar substitutes. 



DESSERTS 

HONEY SOFT CUSTARD 

2 c milk Yi c honey 

2 yolks y^ tsp salt 

Use two eggs when whites are not needed for another 
receipt. Use as desserts with chopped nut garnish, as 
sauce for puddings or poured over sliced fruit. 

HONEY BREAD PUDDING 

1 c bread crumbs 1 pt milk 

Yj, c AirlinE honey 2 yolks 

y^ tsp salt 2 tbsp oleo Yi c nut meats 

The meats may be omitted. Raisins may be added. 
If the honey flavor is not desired, add spices. Mer- 
ingue 2 whites beaten and sweetened with 1 tbsp 
honey. 

RASPBERRY SAMP 

Y2 c samp 23-^ c milk or part water 

Boil till liquid is taken up by samp which requires 
long, slow cooking. Add one tbsp oleo, one tsp but- 
ter, just as served; one-half tsp salt, one-half c rich 
jam or one-half c maple syrup for maple samp. 

52 



CHOCOLATE PUDDING 

1 c bread crumbs 2 c milk 
yi c sugar 1 egg 

2 oz. sweetened chocolate 

y2 tsp salt Vi tsp vanilla 

If unsweetened chocolate is used yi c more sugar 
is needed. Blend 10 minutes in double boiler. Bake 
20 minutes. 



MAPLE BLANC MANGE 

5 tbsp corn starch IM c maple syrup 

}/i tsp salt 1 qt. scalding milk 

Cook 20 minutes. Mold and serve with top milk 
or cream. 



FRUIT CORNSTARCH PUDDING 

1 c fruit syrup 1 c milk 

yi tsp salt 4 tbsp cornstarch 

1 egg if desired 

If peach is used the slices may be placed in moist- 
ened dish and pudding poured in and cooled. Smaller 
fruit may be stirred into mixture. 



MAPLE CUSTARDS 

4 eggs 4 c milk 

3-2 c maple syrup M tsp salt 

Grating nutmeg 

Bake in custard cups in moderate oven about 20 
minutes. 



HONEY CUSTARDS 

In above custard use J^ c AirlinE honey instead 
of syrup and add M tsp cinnamon. 

53 



FRUIT SPANISH CREAM 

1 ^2 tbsp Knox gelatine M c cold water 
% c boiling water li tsp salt 

3 yolks 2 tbsp white corn syrup 

2 c scalded milk 1 tsp vanilla 

3 whites M c fruit 

To gelatine and cold water, add boiling water. 
Make custard of other ingredients, except whites. 
Combine all, mold after careful stirring. Dates, figs 
or prunes may be used. 

COTTAGE PUDDING 
2 tbsp shortening 1 egg 

2 tbsp hcney or }/i c sugar 1 tsp baking powder 

1 c flour 3^^ c milk 

}/2 tsp salt Speck nutmeg V^ tsp cinnamon 

Serve with honey' or other pudding sauce. 

TAPIOCA PUDDING 

14 c pearl tapioca 2 c water 

14 c sugar Yj tsp salt 

Soak tapioca several hours Drain and cook all in 
double boiler. Before tapioca is transparent add J^ c 
cooked fruit. Fruit juices can be used for 1 c of 
water and half the sugar omitted. 

CORN MEAL AND FIG PUDDING 

1 c corn meal 4 c milk and water 

Cook 20 minutes in double boiler. Cool and add 

2 yolks 1 tsp salt 

1 c chopped figs 1 c molasses 

2 c milk 2 whites 

Mix and bake for 3 hours or cook in fireless cooker 
6 hours. Other fruit may be substituted. 

DATE CUSTARD 

1 lb dates 1 qt. milk 

2 eggs Y tsp salt 

Simmer dates in milk. Press through colander 
and add eggs. Bake in cups or use for pie filling, 

54 



APPLE CUSTARD PUDDING 

Place 4 slices of bread in baking dish. Cut two 
pared and cored apples in halves; place on bread and 
add custard mixture of 
2 c milk 2 eggs 

4 tbsp AirlinE honey M tsp salt 3^ tsp cinnamon 

Bake till custard is firm and fruit soft. 

NORWEGIAN PRUNE PUDDING 

^ c cooked and finely cut prunes 

IH c water 2^2 tbsp cornstarch 

^8 tsp salt 3^ c p ugar 

1 in. stick cinnamon if desired, cooked with prunes. 

Cook in double boiler until thick. Chill and serve 
cold with custard sauce. 

CHOCOLATE SOUFFLE 

2 tbsp fat 3 tbsp flour ^ c milk 
Cool sHghtly and add 

1 3^ oz sweetened chocolate 3 yolks 

3 whites 1 tsp vanilla 

Bake in cups for twenty minutes. 

PRUNE HONEY PUDDING 

1 ^ c prunes 1 c milk 

1 c bread crumbs Juice half lemon 

3 tbsp AirlinE honey 2 tbsp fat 

1 c flour 2 tsp baking powder 

1 tsp salt Grating nutmeg 

Let prunes stand half hour, covered with warm water. 
Drain, stone and cut. Mix pudding and steam two 
hours. 

MAPLE WALNUT TAPIOCA 

1 pt milk 2 tbsp Minute tapioca 

2 yolks 3^ tsp salt 

% c maple syrup 1 c walnut meats 

Heat milk. Stir in tapioca. Cook 15 minutes, add 
yolks and stir three minutes. Let cool, add syrup and 
nuts and serve with whipped cream and nut garnish. 

55 



COCOANUT CREAM 

2 c milk 2 egg yolks 

3 tbsp AirlinE honey 

M c cold water 1 c shredded cocoanut 

2 eggs whites }yi tsp salt 

1 tsp vanilla 
Add soaked gelatine to hot custard made with the 
milk, Q^g yolks and honey. Fold in other ingredients 
and chill in mold lined with orange sections if desired. 

HONEY CORNSTARCH PUDDING 

2 c milk 3 tbsp honey 

Yz tsp salt 4 tbsp cornstarch 

}i tsp cinnamon 3^ tsp nutmeg 

Cook in double boiler. 

PINEAPPLE DAINTIES 

1^0 pineapple syrup 2 tsp gelatine 

1 tbsp lemon juice 

Dissolve soaked gelatine in some of boiling syrup. 
Mould in 4 small cups. Serve with a slice of pineapple 
first on plate, jelly, which may be tinted pink on top 
and garnish of cream or marshmallows. 

RICE PUDDING 

4 c milk }/2 c rice (uncooked) 
3<^ c molasses 3^ c tsp cinnamon 

1 tbsp fat 1^ tsp salt 

Bake as Indian pudding, about 2J to 3 hours. Stir 
occasionally. One fourth cup sugar or 3 tbsp honey 
may be used in place of molasses. 

CREAMY RAISIN PUDDING 

4 c milk 2 tbsp pearl tapioca 

}/2 c AirlinE honey 2 tbsp uncooked rice 

3^ tsp salt 3^ c raisins 

Bake in slow oven for 3 hours, stirring occasionally. 
Serve hot or cold. 

56 



STEAMED SAGO PUDDING 

3<^ c sago 1 tbsp butter substitute 

^ c potato flour \i tsp salt 

% tsp baking powder ^ c raisins 

Soak sago over night. Steam pudding 2 hrs. Serve 
with sweet sauce. 

APPLE SAGO 

3^ c sago 3^ tsp salt 

}/2 c sugar . 6 apples 

3 c hot water 34 tsp cinnamon 

Soak sago 1 hr. in cold water to cover. Cook in the 
hot water until transparent. Core and pare apples. 
Place in greased baking dish, add sugar and spice. 
Pour sago over apples and bake until apples are soft. 
Serve with milk. One half c. pearl tapioca or f c pre- 
pared tapioca may be used in place of sago. Apples 
may be sliced if desired. 

MAPLE SPONGE 

2 c maple sugar 3^ c hot water 

1 envelope Knox gelatine 1 3^c cold water 

2 stiff egg whites 1 c chopped nut meats 

Boil maple sugar and hot water 10 ms, add gelatine" 
soaked in the cold water. When nearly set add egg 
whites and nuts. Mold and serve with soft custard 
made with 

1 c milk 2 egg yolks 

34 tsp salt 2 tbsp sugar 

COLD RICE PUDDING 

% tbsp Knox gelatine 34 c cold water 

^ c boiling water }^ c cooked rice 

34 c sugar 34 c nuts or fruits 

1 c whipped cream 

Dissolve soaked gelatine in hot water. Use nuts, 
raisins, figs, prunes or dates or combinations. Mold in 
small dishes. Milk may be used instead of cream by 
adding \ tbsp more gelatine. 

57 



SWEET SAUCES 



LIQUID SAUCE 

1 tbsp oleo 1 tbsp flour 

1 c hot water 1 1^ tbsp molasses 

Grated nutmeg }/> tsp salt Yi c sugar 

Cook in given order except nutmeg. Boil thor- 
oughly; add nutmeg before serving. 

MAPLE SAUCE 

1 c water 1 tbsp cornstarch 

Yi c maple corn syrup 1 yolk 

M tsp salt 1 white 

Boil water and cornstarch, pour on to syrup and 
yolk. Cook slightly, fold in stiff white and serve. 
HONEY SAUCE 

In above sauce substitute >^ c honey for maple 
corn syrup or maple syrup. 

FRUIT SAUCE 

1 c rich fruit syrup 1 tsp arrowroot 

Mix arrowroot with J^ c cold syrup, add to J^ c 
hot syrup and when boiling point is reached a clear 
sauce results. Syrup from canned pineapple, peach, 
raspberry, strawberry or other fruits may be used, 

MOCK CREAM 

1 tbsp cornstarch 1 tbsp sugar 

1 c milk 1 egg white 1 tsp vanilla 

Heat milk in double boiler. Mix sugar and corn- 
starch. Cook with milk 10 ms and cool. When ready 
to serve add vanilla and stiff white. 

BROWN SUGAR SAUCE 

1 c brow^n sugar Y2 c water 

Y^ tsp vinegar 1 tbsp cornstarch 

Cook until slightly thickened and use hot or cold. 

58 



WAR-TIME CONFECTIONS 



POP-CORN BALLS 

1 c molasses 1 tbsp sugar 

1 tbsp oleo 3^ tsp soda 

Y2 tsp salt 

Boil molasses and oleo 3 minutes. Add sugar. 
Boil till it threads very slightly. Remove, add soda. 
Pour over 4 quarts pop-corn. Shape. Roll in wax 
papers. 

MAPLE BALLS 

1 c maple syrup 3^2 c sugar 

Y2 c cocoanut 

Boil until it threads. Pour over 4 qts of corn, 
as in above recipe. 

POP-CORN SQUARES 

Put corn through food-chopper. Add corn ball 
syrup to hold it together. Roll on greased paper with 
rolling pin into Yi in. sheet. When cool, cut in squares 

MAPLE FONDANT 

1 lb maple sugar 1 c water 

Boil to 238 deg., or till it forms soft ball in cold 
water. Pour on to a platter. Cool and beat. Used 
in stuffed dates with nuts or for centres to dip in 
chocolate. 

FRUIT PASTE 

Yz c chopped dates Yi c chopped figs 

Y^ c chopped raisins 1 c chopped walnuts 

Mix all together and press into oiled pan. Cut and 
roll caramel in papers or roll into balls, dusting with 
sugar. 

59 



SALTED PEANUTS 

Heat the unroasted, shelled peanuts in a warm 
oven. Remove the jackets. Plunge In boiling oil. 
Boil till brown. Dry on brown paper salting as 
soon as spread on the paper. 

CHOCOLATE CRACKERS 

Oyster crackers or cracker fingers dipped in sweetened 
coating chocolate and hardened, give a confection or 
sweet cracker to use for a dessert. 

BUTTER SCOTCH 

2 c AirlinE Honey 2 tbsp vinegar 

2 c brown sugar 3^ tsp soda 

3 heaping tsp butter 2 tsp lemon extract 

Boil honey, sugar and vinegar untilit hardens when 
dropped into water (270° F.) ; stir in the soda extract 
and butter; pour in buttered tins to cool. 

RAISIN AND PEANUT PASTE 

1 c raisins 3^ c peanut butter 

1 tsp salt 3 tbsp sugar 

Wash raisins, put through chopper twice and mix all 
ingredients. Roll into small balls and dust with mix- 
ture of 2 tbsp sugar and 1 tbsp cornstarch. 



60 



PRACTICAL CONSERVATION 



SOUR MILK RECIPES 

Buttermilk with Y2 "tsp. shortening for each cup may- 
be substituted for sour milk. 

Sour milk should always be beaten with o^gg beater 
before measured. 

STEAMED GRAHAM BREAD 

3 c graham flour 1 tsp salt 

1 c barley flour 1 c molasses 

'^Yi tsp soda 2y2 c sour milk. 

Mix as brown bread. Steam 3 hours at least. 
COTTAGE CHEESE 

One qt sour milk. Heat till lukewarm then add 1 
qt. warm water. Strain through cheese cloth. When 
liquid has drained out, moisten the curd with melted 
oleo or some cream and salt to taste. Shape into balls. 

NUT BREAD 
XYiQ. sour milk 1 tsp soda 

4 c barley flour 1 egg 

Yi c sugar 1 tbsp fat 

1 c nut meats ^ tsp salt 

2 tsp baking powder 

Bake 45 to 60 ms. 

RAISIN BREAD 

1 c entire wheat flour 1 c raisins 

% c ground oatmeal 1 tsp soda 

1 c sour milk 1 tsp. baking powder 

Y2 tsp salt 
Bake 45 ms. 

GRAHAM MUFFINS 
1 c graham 1 c white or barley flour 

1 c sour milk M tsp. soda 

Y2. tsp. salt i tbsp shortening 

3 tbsp molasses or sugar 

61 



SOUR MILK GRIDDLE CAKES 

2 c sour milk 1 egg 

1 tbsp sugar }^ tsp salt 

IM tsp soda 2 to 23^ c flour 

One c wheat flour and 1 c barley flour, or 2 c barley 
flour may be used. Half buckwheat, also good. 

SOUR MILK GINGERBREAD 

1 c molasses 1 c thick sour milk 

Y2 tsp salt 13^ tsp soda 

y2 tsp cinnamon 1 tsp ginger 2^^ c flour 

Barley flour may be used entirely with fine results. 

SPICE CAKE 

y^ c shortening 1 c sugar 

1 c sour milk Yi tsp salt 

1 tsp soda 23^ c flour 

y tsp clove 1 tsp cinnamon 

y tsp allspice Grating nutmeg 1 c raisins 

BARLEY MOLASSES COOKIES 

}/i c shortening 34 c sugar 

Yi c molasses Yi c sour milk 

1 c white flour Y2 c barley flour 

1 tsp soda Yi tsp salt 

1 tsp ginger Y2 tsp cinnamon 

Drop cookies, to be baked in quick oven. 

SOUR MILK BROWN BREAD 

1 c corn meal 1 c ground oatmeal 

1 c barley % c molasses 

1 ^ c sour milk Yi tsp salt 

y^ tsp soda Yi c raisins 

vSteam 2}^ hrs. in small molds or 3 hrs. in one mold. 
Raisins may be omitted. 

SOUR CREAM DRESSING 

1 c sour cream 1 tsp sugar 

1 tsp lemon juice Paprika H tsp salt 

Beat cream 5 ms. with wire whisk or ^g<g beater, 
gradually adding other ingredients. This gives a 
foamy cream dressing, delicious for cuctmibers or 
lettuce. 

62 



HOW TO RENDER FATS 

The trimmings and fats purchased with meats should 
always be saved and used. The fats obtained in cook- 
ing meats, especially chops, sausage and all waste 
must be utilized. 
TO RENDER FAT:— 

To render or "try out" fats, cut in small pieces. 
Place in a heavy pan in a slow oven and cook several 
hours. The use of the double boiler on top of range is 
often recommended and avoids any danger of burning 
but takes a longer time. When fat is melted and tissues 
or cracklings are crisp, strain fat through cheese cloth. 

To lessen strong flavors fat is rendered with equal 
parts of water and thus the flavor is washed out. Cool, 
and allow the fat to harden on top. Remove and re- 
serve for use. 
TO CLARIFY:— 

Fresh fats will be clarified as rendered but when not 
fresh, or very strong, or mixed kinds are used, a few 
slices of raw potato may be added. The most satis- 
factory method is to use 1 c skimmed milk to 2 lbs fat 
in place of the water suggested above. 
BLENDED FATS:— 

Often home rendered fats are two hard to be of the 
best consistency for shortening. Then blending is 
recommended. 

1. Melt 1 c beef or mutton drippings with 3^ c lard 
or similar commercial fat. 

2. Melt 1 3^ c beef or mutton fat with 3^ cooking 
oil. In either method mix thoroughly and cool, stirring 
occasionally to avoid separation. 

TO EXTEND FAT FLAVORS:— 

When butter substitutes are used in soups, sauces, 
vegetables or other hot dishes, the characteristic flavor 
of butter may often be obtained if a small amount is 
added just before serving. 

63 



HOW TO MAKE SOAP 

5 lbs. lukewarm, clarified grease 1 lb can lye 
3 pts cold water }/i c ammonia 

yi c powdered borax 3^ c sal soda 

Fats unfit for food or frying purposes may be clarified 
and used for soap. Dissolve lye and sal soda in cold 
water over night. When cold, slowly add the melted 
fat, stirring constantly. Best results are obtained if 
fat is strained through cheesecloth. 

Dissolve borax in J c cold water and add with 
ammonia to first mixture. Stir until about as thick as 
molasses, which will be about 20 or 30 minutes. Pour 
into paste board boxes lined with heavy paper. Cut 
in pieces before it is two hard and store until well dried. 
This makes 8 lbs. of soap. 

NOTE : — The sal soda m.akes a more cleansing soap 
also softens the water and therefore yields more suds. 
The Ammonia and Borax may be increased to 3^ c 
each with good results. 

HOW TO PRESERVE EGGS 

During April and May, when eggs are reasonable in 
price, the thrifty housekeeper may preserve them to 
be used for cooking purposes during the winter months 
when eggs are double in price. 

9 qts. of boiled and cooled water. 

1 qt. of water glass. 

15 doz. absolutely fresh eggs. 

5 gal. jar or crock with tight fitting cover. 

Handle eggs carefully to avoid cracking. The 
liquids should be mixed in this proportion and the eggs 
may be added from time to time as they are obtained. 
Eggs may be removed for use at any time. 

Water glass or silicate of sodium may be purchased 
at many grocery stores, some drug stores, and chemical 
companies. 

64 



COLD PACK CANNING 



ADVANTAGES:— 

All vegetables, fruits and some meats may be canned 
by this method satisfactorily; texture, taste and color 
being preserved. If all materials are in proper con- 
dition one is assured that the products will keep. 



GENERAL DIRECTIONS 

1. Use well selected products; not over ripe and 
just gathered if possible. 

2. To scald — to dip into boiling water: — using a 
wire basket or cheese cloth bag. 

3. To blanch — to boil for the time directions state. 

4. To cold dip — to plunge into cold water: — using 
wire basket or bag as when scalding. 

5. Always fill jars to overflowing with liquid. 

6. Boiling or sterilizing outfit must have false 
bottom to raise jars slightly and avoid breakage. 
When this is made of wood, never use soft pine. 

7. Use enough water in kettle, boiler or outfit to 
cover jars to the necks. 

8. Cover outfit tightly and bring water to the 
boiling point. 

9. Count all cooking times from this point. 

10. At the end of boiling periods, remove jars, 
tighten covers and invert, avoiding drafts till cool. 
This tests leakage possibilities in jars, rubbers or 
covers. 



65 



VEGETABLES 

METHOD:— 

1. Wash carefully. 

2. Scrape, cut or prepare as kind demands. 
Examples — Carrots, scraped. 

Asparagus or String Beans, cut. 
Peas, shelled. 

3. Blanch or scald according to tim.e table. 

4. Cold dip. 

5. Peel if kind demands. 
Examples — Tomatoes and beets. 

6. Pack in jars. 

7. Fill with cold water and use 1 tsp. salt to each 
quart. 

8. Adjust new rubbers, and tops to partially seal. 
(If spring tops are used place the first clamp in position 
and leave the second clamp up instead of in position 
to seal tightly. If screw tops, screw down using thumb 
and little finger only. If lacquered tops, — place in 
position with clamp provided. 

9. Cook in hot water outfit according to time table- 

FRUITS 
METHOD:— 

1 . Wash carefully. 

2. Scald when time table directs, 

3. Cold dip, if scalded. 

4. Peel if kind demands. 
Example— Peaches . 

5. Pack in jars. 

6. Fill with syrup which has been cooled. 

7. Adjust new rubbers and tops to partially seal 

8. Cook in hot water outfit according to time table 

66 






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67 



SYRUPS FOR FRUITS 

General Rule: — 3 parts sugar to 2 parts water. 
Thin syrup. Heat the above to boiling point. 
Medium syrup. Boil the above 3 minutes. 
Thick syrup. Boil the above 6 minutes. 

EXAMPLES:— 

Thin syrup — peaches, pears, apples. 

Medium syrup — blackberries, raspberries, sweet - 
cherries. 

Thick syrup— gooseberries, currants, sour cherries. 

The density of the syrup to be used depends on the 
taste of the family. Many families prefer medium 
syrup for all fruits except currants and sour cherries 
which always require thick syrup. 

Some fruits may be canned without sugar using 
water in place of syrup, the sugar being added to 
taste v/hen fruit is opened. The flavor is not as 
good, however as when syrup is used. 



68 



SPECIALS 
CANNED CORN 

Cut com from cobs, scraping out all the milk from 
cobs. Add water to cover and boil 12 ms. Pack in 
jars with Y2 tsp. salt and sugar to each quart. Boil 
the cobs in water to partly cover and use this liquid 
to fill jars to overflowing. Partially seal jars and cook 
1 hour as all cold-pack vegetables. 



TOMATO MINCE MEAT 

8 qts green tomatoes 8 qts apples 

5 lbs sugar 2 lbs chopped raisins 

1 c suet or drippings 3 tbsp salt 

1 c vinegar 2 tbsp cinnamon 

2 tbsp clove 1 nutmeg 

Chop tomatoes, drain, scald for 10 ms. in water to 
partly cover and drain again. Add apples, dropped, 
not pared, and all ingredients. 

Cook till tomato is about the color of the raisins and 
the apple is very soft. Put into jars and seal while 
very hot. 



CRANBERRY SAUCE 

1 qt cranberries 2 c water 

1 c AirlinE honey 2 tbsp cornstarch 

yi tsp soda I 

Put berries, water and soda in saucepan. Bring to 
boiling point. Pour off this water and add Y^ c fresh 
boiling water. Cook 10 ms. Strain, reheat, add 
honey and cornstarch (mixed in 34 c more cold water.) 
Cook 15 ms. Remove from range and cool. 



69 



JELLIES AND JAMS 



APRICOT PRUNE JAM 

25 prunes 25 apricots 1 c sugar 

Cover with cold water. Soak over night. Then 
cook till very soft. Mash sHghtly, add sugar, slowly 
cook till dissolved and quite dry. 

CARROT MARMALADE 
2 cooked carrots 4 c sugar 2 lemons 

Wash and scrape the carrots and cook in boiling 
water until tender. Drain and put through the meat- 
chopper. Add the juice and grated rinds of the lemons, 
and the sugar. Cook slowly about half an hour or until 
the consistency of marmalade. This quantity will 
fill six jelly-glasses. It tastes like a fine orange marma- 
lade. 

KARO APPLE JELLY 
Juice 2 parts Sugar 1 }i Crystal White Karo % 

In apple jelly use juice and sugar in the above pro- 
portion, instead of equal amount of sugar. 

CRANBERRY JELLY 
2 qts cranberries 1 qt water 

Boil ten minutes, and strain in vegetable strainer. 
Measure and add one-half the measurement of sugar 
to juice and pulp. Boil ten minutes. Pour into tum- 
blers and add wax when cold and set. 

BAR-LE-DUC CURRANTS 

Wash and stem white or red currants. Use equal 
weights of fruit and strained honey. When honey is 
hot, add fruit; simmer four hours. Skim out the fruit 
and put in small tumblers and cook syrup until thick, 
then fill glasses. Cover when cold with white paper 
and wax. Fruit may be seeded but this is much work. 

70 



APPLE BUTTER 

Slice 4 lemons, cover with water and let stand over 
night. In morning put into kettle with 8 lbs. apples, 
pared, cored and sliced. Cook 1 hr. Add 3 lbs. sugar. 
Cook slowly with frequent stirring 1| hrs. or till of 
proper consistency. Pack while hot into sterilized 
jars and cook by cold pack method in hot water outfit 
10 ms. This last cooking in hot water outfit may be 
omitted and jars sealed with paraffine, but if followed 
to assure the keeping and not molding of the butter, it 
is best. 

APPLE AND CRANBERRY JELLY 

1 pk apples 1 qt cranberries 

Cook separately till soft with small amount of water. 
Strain, combine juices and boil 20 ms add | as much 
more sugar as juice. Boil tell it jells. 



71 



DRYING OF FRUITS AND VEGETABLES 

As a feature of food conservation the drying of 
vegetables and fruits is now recommended "because 
large quantities may be stored in a small space and in 
inexpensive receptacles. Products otherwise wasted 
may be saved for winter use. This is most practical 
for the house where a root cellar and vegetable closets 
are not feasible in which to store fresh winter vegetables. 

THREE METHODS OF DRYING 

1. Sun drying. 

2. Drying by artificial heat. 

3. Drying by air and air-blast, (as an electric fan). 

All methods require time and the large water con- 
tent of the product must be thoroughly dried out, then 
before using, with a long soaking (12 to 24 hrs) this is 
replaced. 

Sun drying is many times unsatisfactory because of 
the uncertainty of weather conditions. 

Artificial heat drying is satisfactory in an oven in 
which heat, can be controlled (gas or electric) and the 
temperature should be 110 degrees F. when work is 
started, and increased to 140 degrees, never over 150. 

Product is placed on large baking sheets and time 
required will vary from 3 to 7 hrs. 

Homemade driers or racks with low-wooden sides 
and fine wire bottoms are often suspended above a 
wood or coal range and this temperature of 120-140 
degrees thus obtained. 

Commercial driers may be purchased and their di- 
rections followed. 

When the third method is employed products are 
put on trays or racks so placed as to allow good air 
circulation and with an electric fan the average time 
required, is about 24 hrs. 

72 



Often the methods are combined, and sun and air 
both used, or, again, partly dried with heat and 
finished with air method. In all cases complete dry- 
ing is necessary. To test, place the dried product in 
jar or box for storage and with it a crisp cracker. After 
12 hrs. remove cracker and if not still crisp the presence 
of moisture is shown and drying must be continued be- 
fore storing fruit or vegetables. 

Shell beans, com and peas are the vegetables and 
apples, peaches and berries the fruits most success- 
fully treated by drying methods and most practical in 
either country or city homes. 



73 



INDEX 



A 

Apple Pudding 23 

American Chop Suey 25 

Apples and Raisins 37 

Aunt Betsy Cake 49 

Apple Sauce Cake 50 

Apple Custard Pudding... 55 

Apple Sago 57 

Apple Butter 71 

Apple and Cranberry Jelly. 71 

B 

Baked Banana Salad 47 

Baked Bananas 35 

Baked Bean Rarebit 33 

Baked Bean Soup 34 

Baked Brown Bread 12 

Baked Cheese Fondu 32 

Baked Eggs au Gratin 29 

Baked Fish Carleton 28 

Baked Rice and Meat 25 

Baked Rice Pudding 22 

Baked Samp 39 

Baked Squash 43 

Baked Whiting Fish 27 

Banana and Fruit Salad... 35 

Barley Bread 10 

Barley Molasses Cookies... 62 

Barley Scones 18 

Barley Soup 41 

Barley Sponge Cake 51 

Barley-le-duc Currants... 70 

Bean and Turnip PufCs. ... 44 

Bean Sausage 34 

Bean Soup 41 

Beef Loaf 24 

Boiled Cheese Fondu 32 

Bran Bread 8 

Bran Cookies 19 

Bran Muffins 13 

Bread Crumb Bread 9 

Bread Omelet 29 

Brown Sugar Sauce 58 

Butter Scotch 60 

C 

Canned Corn 69 

Carrot Marmalade 70 

Celery au Gratin 43 

Celery Sauce 46 



Celery Toast 45 

Cheese Fondu 31 

Cheese Fondu 39 

Cheese Gingerbread 51 

Cheese Omelet 29 

Cheese Toast 31 

Chocolate Cake 51 

Chocolate Crackers 60 

Chocolate Pudding 53 

Cocoanut Cream 56 

Chocolate Souffle 55 

Cod Roll 27 

Cold Pack Canning 65 

Cold Rice Pudding 57 

Combination Muffins 14 

Corn and Egg Souffle 30 

Corn and Potato Loaf 44 

Corn Bread 8 

Corn Bread (Quick) 12 

Corn Cheese Souffle 32 

Corn Chowder 40 

Corn Dodgers . 17 

Corn Fritters 45 

Corn Griddle Cakes 16 

Corn Meal Mush 16 

Corn Meal Mush with 

Cheese 16 

Corn Meal Pudding 54 

Corn Mush Bread 9 

Corn Omelet 30 

Corn Pudding 22 

Corn Ramekins 42 

Corn Toast 15 

Corn Yeast Rolls 11 

Cornstarch Cookies 19 

Cottage Cheese 61 

Cottage Pudding 54 

Cottonseed Flour Bread... 9 

Crab Souffle 28 

Cranberry Jelly 70 

Cranberry Sauce 69 

Cream Chicken Salad 48 

Cream Sago Soup 41 

Cream Salad Dressing 47 

Cream Tomato Sauce 46 

Creamed Eggs 29 

Creamed Fish 26 

Creamed Potatoes 45 

Creamy Raisin Pudding. . . 56 
Crumb Griddle Cakes 16 



D 

Date Custards 54 

Date Muffins 13 

Date Pudding- 21 

Dried Apple Sauce 37 

Dried Beef with Hominy.. 25 

Dried Peas with Rice 34 

Dutch Stew 24 

E 

Egg-less Muffins 13 

English Stew with Barley. 41 

Entire Wheat Biscuits 18 

Entire Wheat Bread 8 

Epicurean Finnan Haddie. 27 

Elscalloped Potatoes 42 

F 

Fig Pudding 21 

Fruit Brown Betty 23 

Fruit Compote 37 

Fruit Corn Muffins 15 

Fruit Delight 37 

Fruit Cornstarch Pudding. 53 

Fruit Layer Cake 50 

Fruit Paste 50 

Fruit Salad 47 

Fruit Sauce 58 

Fruit Souffle 36 

Fruit Spanish Cream 54 

G 

Ginger Corn Cookies 20 

Graham Biscuits 18 

Graham Bread 8 

Graham Muffins 61 

Graham Squares 17 

H 

Halibut Steak 28 

Home-made Baking Powder 51 

Hominy Drop Gems 14 

Honey Bread Pudding. ... 52 
Honey Cornstarch Pudding 56 

Honey Custards 53 

Honey Drop Cakes 19 

Honey Nut Squares 19 

Honey Sauce 58 

Honey Soft Custard 52 

Honeyed Apples 36 

Hungarian Goulash 25 

I 

Indian Salad 48 

Irish Stew 24 

Italian Hash 25 

Italian Risotto 38 



J 

Jellied Fish 28 

Jellied Prunes 36 

K 

Karo Apple Jelly 70 

Ketchup Sauce 46 

L. 

Ladv Cabbage 44 

Lentil Rolls 44 

Lentil Soup 34 

Liberty Breads 8 

Liquid Sauce 58 

M 

Macaroni Rarebit 31 

ISIacaroni with Chicken... 24 

Maple Balls 59 

Maple Blanc mange 53 

Maple Custards 53 

Maple Fondant 59 

Maple Sauce 58 

Maple Sponge 57 

Maple Syrup Cakes 14 

Maple Walnut Tapioca. ... 55 

Mayonnaise Dressing 47 

Mexican Rarebit 31 

Milk Sauce 46 

Minnesota Bread 11 

Mocha Cake 49 

Mock Cream 58 

Molasses Cookies 20 

Moulded Fish 26 

N 

Newton Tapioca 21 

Norwegian Prune Pudding- 55 

Nut and Cheese Loaf 31 

Nut and Rice Loaf 35 

Nut Bread 12 

Nut Bread 61 

O 

Oatmeal Biscuits 18 

Oatmeal Bread 9 

Oatmeal Buns 15 

Oatmeal Cakes 50 

Oatmeal Macaroons 20 

Oatmeal Muffins 13 

Oatmeal Pudding 23 

Oatmeal Soup 40 

Oyster Pie 28 



p 

Panned Fish 26 

Peanut Butter and Spa- 

g-hetti 45 

Peanut Butter Bread 12 

Peanut Butter Cookies.... 20 

Peanut Butter Soup 41 

Peanut Cookies 19 

Pimento Roast 33 

Pineapple Dainties 56 

Planked Fish 26 

Plum Pudding- 22 

Pop Corn Balls 59 

Pop Corn Pudding- 22 

Pop Corn Squares 59 

Pop-overs 18 

Potato Bread 10 

Potato Buns 15 

Potato Corn MufRns 15 

Potato Timbales 42 

Pressed Beans and Sausag-e 33 

Prune and Nut Bread 9 

Prune Apricot Jam 70 

Prune Honey Pudding- 55 

a 

Quick Raisin Bread 12 

R 

Raisin and Peanut Paste. . 60 

Raisin Bread 61 

Raisin Fruit Salad 35 

Raspberry Samp 52 

Rice and Eg-g- Souffle 30 

Rice Bread 10 

Rice Crisps 17 

Rice Flour Bread 10 

Rice Muffins 14 

Rice Omelet 30 

Rice Pudding- 56 

Rice Waffles 17 

Rolled Fruit Cookies 20 

Roman Meal Bread 8 

Rye Bread 8 

S 

Salmon with Peanuts 36 

Salt Fish Chowder 26 

Salted Peanuts 60 



Samp with Cheese 39 

Savory Rice 38 

Shortcakes 22 

Soubise Sauce 46 

Sour Cream Dressing- 62 

Sour Milk Brown Bread... 62 

Sour Milk Ging-erbr.ead 62 

Southern Spoon Bread 12 

Sour Milk Griddle Cakes.. 62 

Soy Bean Cutlets 33 

Spanish Codfish 27 

Spanish Rice 38 

Spice Cake 62 

Spider Corn Bread 14 

Split Pea Soup 34 

Sponge Ging-erbread 50 

Squash Custards 43 

Steamed Carrot Pudding-... 23 

Steamed Graham Bread... 61 

Steamed Graham Pudding-. 21 

Steamed Sag-o Pudding-. ... 57 

Stuffed Baked Potatoes . . 42 

Stuffed Onions 4:^ 

Stuffed Pepper Cases 43 

Stuffed Tomatoes 42 

T 

Tapioca Pudding- 54 

Thick Molasses Cookies... 20 

Tomato Cakes 44 

Tomato Jelly 48 

Tomato Mince Meat 69 

Tomato Rarebit 32 

Tomato Sauce 46 

Tomato Toast 45 

Tuna Loaf 27 

V 

Veg-etable Hash 44 

Veg-etable Nut Loaf 35 

Virginia Samp 38 

W 

War Cake 49 

Wheatless Muffins 15 

White Corn Bread 11 

Y 

Yeast Breads 7 




Mazola - the oil from 
Corn - showing house- 
wives new and better 
ways of preparing food 



The necessity for saving animal fats - butter 
lard, suet - and the scarcity of olive oil, have 
opened up an entirely new field for American 
cooking. 

Today thousands of housewives 
are using Mazola for frying, sauteing, 
shortening and salad dressings - not 
onlybecause it comes from an edible 
vegetable source (Indian Corn) and 
is so wonderfully economical - but 
because it is showing the way to more 
delicate, more wholesome food. 

Send for the Mazola book of proven recipes 
- free - upon request. 




CORN PRODUCTS REFINING CO. 
17 Battery Place New York 



CHOICE 
HOUSE FURNISHINGS 

Foreign and Domestic 



MOULDS of Copper, Tin and China. Caseroles, 
Salad or Lettuce Crispers, Mayonnaise Blenders, 
Cook's Knives, Pallet Knives, Holly Cookine Spoons, 
Cutters for vegetables. Pastry, etc. Ramekins, Mush- 
room Dishes, Fireless Cookers, Plate Warmers, Break- 
fast Warmers. Coffee Machines. 



MAGIC COVERS FOR PASTRY 

Brushes Aluminum Ware 

Wooden Ware Copper Ware 

Tin Ware Enamel Ware 

Fireplace Furnishings, Andirons, Fenders, Fire Sets, 
Brushes, and Bellow^s. 

Institutions, Hotel, and Hospital Supplies. 

B. F. MACY 

Importer — ^Wholesale — Retail 

410 Boylston St. 

203 Providence St. Near Berkeley 

BOSTON, MASS. 



From Flower, to Bee, to You 

AirlinE 

ABSOLUTELY MONEY ^^^^ 

Honey for the Children 



LIBERTY CANDIES 
Honey Caramels 

2 cups AirlinE Honey 1 square Baker's chocolate 

1 cup chopped nuts 1 teaspoon vanilla 

Boil the honey and chocolate shaved fine until it makes a hard 
ball (260 degrees), remove from fire, stir until it thickens, add 
the vanilla and chopped nuts and pour into a buttered, shallow 
pan to cool. When nearly cold mark into squares. 

Honey for Cooking 

PUMPKIN PIES 
1 c stewed and sifted pumpkin 1 teaspoon salt 
2-3 cup AirlinE honey 1 teaspoon ginger 

1 egg 1 teaspoon cinnamon 

2 teaspoons flour 13^2 cups sweet milk 

Blend the pumpkin and honey, beat in the egg, mix the spices, 
flour, and salt with a little of the milk, and add, and then stir in 
the rest of the milk. Bake in a crust made of K part cornmeal. 



THE A. I. ROOT COMPANY 
MEDINA, OHIO 
"The Home of the Honey Bees" 



Getting the Best of a Bean 



You, as a user of Vanilla Extract, know that 
there are some kinds that flavor better and go fur- 
ther than others. 

You know that the size of the bottle is of 
no importance. 

It is Strength and Flavor of what's inside. 

MINER'S VANILLA EXTRACT goes fur- 
ther in use than most others. It is made from the 
best Vanilla Bean grown. It has undergone a 
process of ageing in wood, which gives it that 
smooth, mellow flavor. Taste it, and then taste 
others. That is all we ask. 

Sent anywhere by Post, prepaid, upon receipt 
of price, 50 cts. for a 4 oz. bottle. 

THE TOILETINE COMPANY, 

GREENFIELD, MASS. 

Used and recommended by Carolyn Putnam W^ebber 

Prof Lewis B. Allen, Westfield, Pure Food Expert, says 
''your extracts are certainly above the average". 




•^EQ'STERED THP^OC t^^^^ 



A HIGHER STANDARD 

THAN THE BOSTON MARKET HAS 
AFFORDED FOR OVER 20 YEARS 

Tested, approved and being sen ed in many of 
the finest Hotels of Boston and New England, 
among which are the Somerset, the Copley- 
Plaza, the Hemenway, also the Great White 
Fleet of the United Fruit Company. 

Exclusive agencies in New England tow ns are 
being arranged for as rapidly as possible. Until 
such arrangements have been made in your 
section you are invited to obtain your supply 
' from us direct by Parcel Post. Enclose 40 cents 
for one pound, with name and full address. 

CLARK & MacKUSICK CO., BOSTON 
COFFEE MERCHANTS EXCLUSIVELY 




Carelessness 

is Costly 

Particular People 
ask for 

SLADE'S 

SPICES 

for they are best and 
go farthest 

Grocers will 
Supply you 



D. & L. SLADE CO. 

BOSTON 



CAROLYN PUTNAM WEBBER 

Teacher of Cooker}^ 
Lecturer - Dietetics and Home Economics 

Bedford, Massachusetts 




-*• 






FOR WAR DISHES 

Dromedary Dates and Cocoanut 
combine food value and flavor, 

Use them frequently in war-time 
breads, salads and sugar-saving 
desserts. 

D romedary War-Time Recipe Book 
Free on Request 

THE HILLS BROTHERS CO. 

NEW YORK 

Manufacturers also of 

Dromedary Instant Tapioca 




LIBRARY 



CONGRESS 




